Chicken and Squash

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GFCF and AIP-friendly. Serves 8-ish.

Ingredients:

  • 1 whole chicken, cut up into pieces...OR...your choice of chicken pieces (2-3 lbs. worth)
  • 4 zucchini squash, diced
  • 1 butternut squash, peeled and diced
  • 6 carrots, diced
  • 3 leaves of kale, stems removed and diced
  • handful of spinach, diced
  • 1 cup chicken broth
  • salt, to taste (about 1 tbsp.)
  • 1 tbsp. coconut oil
Directions:
  1. Melt the coconut oil in a large stock pot over medium heat. Add the veggies and cook, stirring frequently, for about 5-10 minutes. 
  2. Spoon the veggies to the side of the pan and add the chicken pieces. Add the chicken broth, salt, and cover the chicken with the veggie mixture. 
  3. Cover and cook for about 45 minutes, until the chicken is cooked through. 
  4. Remove the chicken pieces and turn the veggie mixture down to low.
  5. Allow the chicken to cool enough to touch/handle but not get cold; then remove the skin, de-bone, and shred. Add the chicken back into the veggie mixture, stir until mixed, and serve. 

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