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Main dishes
Chicken in Creamy Sauce with Spiced Vegetables and Roasted Squash
A hearty and aromatic dish of tender chicken breast in coconut cream with a side of roasted vegetables and squash.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the squash, zucchini, and carrots into large chunks. Spread them on a baking sheet, season with salt and rosemary, drizzle with olive oil. Roast in the oven at 180°C for 30–35 minutes until tender.
2
Cut the chicken breast into pieces. Sear in coconut oil until lightly golden. Add minced garlic (or asafoetida), salt, pepper, and herbs. Pour in the coconut cream and simmer on low heat for 7–10 minutes until the sauce thickens.
3
Arrange some of the roasted vegetables on a plate, top with the chicken in sauce. Sprinkle with fresh herbs and seeds.
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