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    You are in: Home / Recipes / Butternut Squash, Kale and Chicken Stew Recipe
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    Butternut Squash, Kale and Chicken Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    MJinSF's Note:

    Hearty, healthy and delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300ºF. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
    2. 2
      Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
    3. 3
      Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash, Kale and Chicken Stew

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.5
     
    Calories from Fat 145
    42%
    Total Fat 16.2 g
    24%
    Saturated Fat 6.0 g
    30%
    Cholesterol 79.9 mg
    26%
    Sodium 798.2 mg
    33%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.8 g
    27%
    Protein 27.6 g
    55%

    The following items or measurements are not included:

    kale

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