Ingredients
• 1 lb (450g) boneless chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1 cup diced pumpkin (or butternut squash, peeled)
• 1 cup sliced mushrooms (cremini or white)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp smoked paprika
• 1/2 cup unsweetened almond milk (or coconut milk for creaminess)
• 1 tbsp cornstarch (or arrowroot powder, mixed with 2 tbsp water)
• Salt & pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 minutes until golden. Remove and set aside.
- In the same pan, add onion and sauté 2–3 minutes. Add mushrooms and cook 5 minutes until softened.
- Stir in pumpkin, garlic, thyme, and rosemary. Cook 1–2 minutes until fragrant.
- Pour in almond milk, stirring gently. Add cornstarch mixture and stir to thicken the sauce.
- Return chicken to the pan. Cover and simmer 10–12 minutes, until pumpkin is tender and chicken is cooked through.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Serve over quinoa, rice, or mashed cauliflower for a hearty meal!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 4 , Calories : 210 , Net Carbs: 12g , Fats: 8g , Protein: 24g