Brazilian Chicken
Mashed Cauliflower and Butternut Squash
  • freezable, skinny
Brazilian Chicken
Mashed Cauliflower and Butternut Squash
  • freezable, skinny
Servings:

Ingredients

Prep
  • 1 cup frozen chopped bell pepper
  • 1/2 cup frozen chopped onion
  • 6 boneless chicken breasts
  • 2 T tomato paste
  • 1 T minced garlic
  • 1 T ground ginger
  • 2 T curry powder to taste
  • 1/2 t sea salt
  • 1/2 t pepper
  • 1 dash red pepper flakes
On Cooking Day
  • 3/4 cup coconut milk
  • 1 cup chicken broth
  • 16 oz frozen cauliflower
  • 16 oz frozen butternut squash
  • 1 T coconut milk

Instructions

To Assemble
  1. Clean and chop peppers and onion into large chunks.
  2. Add all ingredients to a large zipper bag.
To Cook
  1. Pour contents of bag into slow cooker. Add 3/4 C coconut milk and 1 C chicken broth. Cook on low for 6-8 hours.
  2. Prepare cauliflower and squash according to package directions. Mash cauliflower with 1 T coconut milk. Salt and pepper to taste.

Ingredients

Prep
  • 1 cup frozen chopped bell pepper
  • 1/2 cup frozen chopped onion
  • 6 boneless chicken breasts
  • 2 T tomato paste
  • 1 T minced garlic
  • 1 T ground ginger
  • 2 T curry powder to taste
  • 1/2 t sea salt
  • 1/2 t pepper
  • 1 dash red pepper flakes
On Cooking Day
  • 3/4 cup coconut milk
  • 1 cup chicken broth
  • 16 oz frozen cauliflower
  • 16 oz frozen butternut squash
  • 1 T coconut milk

Instructions

To Assemble
  1. Clean and chop peppers and onion into large chunks.
  2. Add all ingredients to a large zipper bag.
To Cook
  1. Pour contents of bag into slow cooker. Add 3/4 C coconut milk and 1 C chicken broth. Cook on low for 6-8 hours.
  2. Prepare cauliflower and squash according to package directions. Mash cauliflower with 1 T coconut milk. Salt and pepper to taste.
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