This recipe has been a looooong time coming!
In fact, it’s actually based off of one that I used to make often for my dad when I was first learning to cook. Now that I’m a little older, and hopefully wiser, I’ve altered just a few things — adding coconut oil and a yogurt whey marinade, mainly — but the foundation of the original recipe remains.
And what a yummy foundation it is! 🙂
This recipe was a standby for me in those busy, early years for many reasons:
- It’s nommy.
- It’s quick and easy.
- It’s nommy.
- It can be paired with just about anything.
- It’s nommy.
- It only requires a few, simple ingredients
- Did I mention it’s super nommy?!?
Yeah, I think it’s safe to say that this updated version will remain a staple standby for many years to come, too!
Spicy Cumin Chicken and Squash
(Serves 4)
Ingredients:
- 1 and 1/2 pounds chopped boneless, skinless chicken breast
- Spicy Cumin Whey Marinade, optional (but it makes the chicken super tender!)
- 1 T virgin coconut oil
- 2 cloves fresh garlic, peeled and finely chopped
- 1 red onion, coarsely chopped
- 2 yellow squash, quartered and chopped
- 1 and 1/2 tsp. chili powder
- 1 and 1/2 tsp. ground cumin
- Sea salt, according to taste
If desired, marinate the chicken for several hours in the refrigerator.
Heat the coconut oil in a large wok or skillet over medium-high heat. Add the garlic, and sauté until golden. Stir the chicken into the pan, and saute until lightly browned.
Finally, add the onion, squash, and seasonings. Cook until the vegetables are tender.
Serve over a bed of brown rice, quinoa, or whole wheat couscous. Or, use it as a spicy filling for whole grain tortillas!
Do you have a favorite, tried and true recipe?? Be sure to share in the comments! 🙂
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