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Curried Chicken and Acorn Squash

Curried Chicken and Acorn Squash
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Prep Time: 15 min Serves: 4
Cooking Time: 20 min Yield: 4 entrees
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Cold day? Warm up with a hearty bowl of curry. Ours is filled with acorn squash, chicken, bok choy and carrots. Bok choy delivers antioxidant and anti-inflammatory benefits, while carrots provide beta-carotene and fiber. For crunch, top the dish with raw pumpkin seeds, which boost immunity and heart health.



1. Place the coconut oil in a large pan over medium heat.
2. Add the onion, carrot, and squash and sauté for two minutes.
3. Stir in the bok choy and curry powder.
4. Add water that halfway covers the vegetables and then add the chicken, maple syrup, and salt.
5. Cook for ten minutes with a lid on.
6. While the chicken mixture cooks, place the pumpkin seeds in a dry frypan.
7. Stir the seeds continuously over a high heat for a few minutes. As soon as they turn brown or start popping, take them off the heat and pour into a dish.
8. When the curry is done cooking, stir in the seeds.

PC: Susan Marque


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