Chili Verde over Butternut Squash
Ingredients
- 1 lb chicken thighs boneless, skinless
- ½ lb tomatillos peeled and quartered
- ½ green bell pepper cut into large chunks
- ½ cup chicken broth or water
- ½ anaheim pepper chopped
- ½ pasilla pepper chopped
- ¼ cup white onion chopped
- 1 tbsp ground cumin
- ½ tsp garlic minced
- 1 tsp sea salt optional
- 1 avocado diced
- 1 lime cut into wedges
- 1 handful cilantro chopped
- ½ large butternut squash peeled and cubed (or riced broccoli)*
Instructions
- In a crack pot, combine chicken broth, chicken thighs, tomatillos, Anaheim, Pasilla and bell peppers. Stir in garlic, onion, cumin and salt. Cook on low for 6-8 hours. Remove chicken breasts and shred with a fork. Set aside.
- Steam butternut squash covered in a pot with 2 cups of water for 7-10 minutes or until fork tender.
- While squash steams, add 1 handful cilantro to the crockpot chile verde and use an immersion blender to blend chili until just slightly chunky.
- Stir shredded chicken into chili. Serve over 1 cup steamed butternut squash with the ¼ cup avocado (about ¼ of an avocado), cilantro and lime wedges. Salt to taste.
Alternate cooking instructions, Instant Pot:
- BUTTERNUT SQUASH: peel and cube, add about 1 inch of water and the grate to the instant pot, add the cubed butternut squash and set to manual pressure for 10 minutes.
- CHILE VERDE: once squash is done, remove and reserve, remove grate, and add all chile verde ingredients to instant pot. Set to manual pressure for 20 minutes.
Notes
*The butternut squash makes this dish a little higher carb than some dishes- if you are uncomfortable with this, you can replace this with riced broccoli – macros below for each: Per serving: 1/2 recipe
- w/ butternut squash: 587 cal – 48 protein – 30 fat – 42 carbs – 27 net carbs
- w/ riced broccoli: 536 cal – 48 protein – 30 fat – 26 carbs – 16 net carbs
Nutrition
Calories: 587kcal | Carbohydrates: 42g | Protein: 48g | Fat: 30g | Fiber: 15g | Net Carbs: 27g