CrossFit Soda City
Macro Monday Recipe
4/12/2021
Butternut Squash Chicken Curry
Nutritional Facts
Yields: 4 servings
Calories: 444
Carbohydrates: 50g
Protein: 25g
Fat: 16g
Ingredients
• 1 pound boneless skinless chicken breasts, cut into bite size pieces
• 1 medium yellow onion, diced
• 15 oz chickpeas, drained and rinsed
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 red bell peppers, diced
• 2 fresh garlic cloves, minced
• 8 oz coconut milk
• 15 oz organic tomato sauce
• 1 1/2 Tbsps curry powder
• 1 tsp sea salt
• 1 small bunch of fresh chopped cilantro, or parsley leaves
• 2 cups cooked brown rice
Instructions
1. Add chicken, cubed squash pieces, chickpeas, onion, pepper bell, garlic, and seasonings into your crockpot.
2. Pour in the coconut milk and tomato sauce. Using a wooden spoon, gently stir ingredients together.
3. Cover + cook on Low for 7-8 hours or High for 4-5 hours.
4. Serve over rice and with plenty of fresh cilantro/parsley.
5. Enjoy!
