Butter Chicken Boats

Butter Chicken Boats Butter Chicken Boats Make it a perfectly balanced plate & serve with: 1 cup mixed veggies and 2 tbsp prepared Mango Curry Dip
Make it a perfectly balanced plate & serve with: 1 cup mixed veggies and 2 tbsp prepared Mango Curry Dip
  • null min prep
  • 20 minutes
  • 340 calories
  • $3.98
  • Gluten Free

Ingredients


Makes: 4 servings

Preparation


 
  • Cut each squash in half; remove seeds. Place squash halves, cut-side up, in Multipurpose Steamer. Season with aioli mix. Cover; microwave on high, 10 min or until tender.
  • Meanwhile, melt butter in a fry pan over medium-high heat. Add chicken and stir-fry until cooked through, 8–10 min.
  • Add coconut milk, tomatoes, and seasoning. Bring to a boil. Reduce heat to low and simmer 5 min.
  • Divide half the chicken filling evenly among each squash boat. Reserve remainder for later use (freeze up to1 month). Top each boat with cucumber, if desired.

Tip


 

Make it vegetarian: Swap chicken for lentils.

Nutritional Serving Size Per serving:
Calories 340
Fat 15 g
Saturated Fat 11 g
Transfat 0 g
Cholesterol 65 mg
Sodium 115 mg
Carbohydrates 29 g
Fibre 6 g
Sugar 5 g
Protein 27 g

Shop this recipe...

Multipurpose Steamer
$50.00
Butter Chicken Seasoning (Pkg of 3)
$10.00
Roasted Garlic Aioli Mix
$7.50