Creamy Lemon Chicken and Squash
Main Dish
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Ingredients
- 1 Chicken Breast or Chicken Thigh
- 1 Shallot, diced
- 2 Garlic cloves, minced
- 1 Yellow Squash, cubed
- 1 butternut squash, cubed
- Potatoes, optional
- 1 bag of Spinach
- 1 box Kettle and Fire Chicken Bone Broth
- 1 Lemon
- Butter
- Avocado Oil
- 1 cup heavy cream (or coconut cream for healthier option)
- Seasonings:
- - Fresh Basil
- - Lemon Pepper seasoning
- - Badia Complete seasoning
- - S&P
- - Poultry seasoning
Directions
- 1. Wash and cut all veggies and potatoes into cubes. Dice shallots and mince garlic.
- 2. Seasoning chicken and pan fry in avocado oil and lice of butter. Squeeze with lemon juice. Once cooked, set aside on separate plate.
- 3. Add a little broth to cast iron skillet to scrape up chicken bits. Then add shallots and garlic. Let cook for a few minutes. Add in all veggies, basil, and season.
- 4. Once veggies are almost cooked add in 1 cup Heavy Cream, 1/2 cup chicken broth, and lemon zest. Let simmer until fully cooked.
- 5. Add chicken back and add shredded parmesan and spinach. Cover and let spinach wilt.
- 6. Add parmesan on top and serve!
