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Ginger Coconut Chicken with Butternut Squash

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5 from 1 review

An easy, one-pan skillet dinner of juicy chicken simmered gently in a coconut-ginger sauce with butternut squash, broccoli and spinach.

Ingredients

Scale
  • 3 Tablespoons coconut oil
  • 4 cups butternut squash cut in to ½” chunks
  • 1 pound boneless, skinless, chicken thighs, fat trimmed, or breasts cut into 1 1//4” chunks
  • Sea salt and pepper
  • ½ cup thinly sliced scallions, plus more for garnish
  • 3 garlic cloves, minced
  • 1 Tablespoon minced fresh ginger
  • ¼ teaspoon red pepper flakes (optional for a little heat)
  • 1 can unsweetened full-fat coconut milk
  • 1 cup broccoli florets
  • 4 cups baby spinach, kale or arugula
  • 2 Tablespoons lime juice
  • ¼ cup coarsely chopped cilantro, plus more for serving

Instructions

  1. In a 12-inch saute pan, heat 2 tablespoons of the oil over medium. Add the butternut squash, season with salt and pepper and stir to evenly coat in the oil. Cover and cook, stirring halfway through, until golden and beginning to get tender, about 5 minutes. Transfer to a plate.
  2. Add the remaining 1 tablespoon oil and the chicken to the pan, season with salt and pepper. Cook, until light brown and no longer pink 5-6 minutes for thighs, 3 minutes for breasts, turning to brown evenly.
  3. Add the scallions, garlic, ginger and pepper flakes (if using) to the pan and cook, stirring, until fragrant, 1 minute.
  4. Mix in the cooked butternut squash and broccoli florets. Pour in the coconut milk and bring to a simmer. Cook until liquid is slightly reduced and thickened, and the buttnut squash is tender and the broccoli has turned bright green, 3 minutes.
  5. Stir in spinach just until wilted, about 1 minute, then turn off the heat. Stir in lime juice and cilantro and season again with salt and pepper.
  6. Serve alone or with your favorite grain. Garnish with more scallions and cilantro.

Equipment

Find it online: https://eatwellenjoylife.com/ginger-coconut-chicken-with-butternut-squash/