Chicken & Butternut Chili


Serves 2 


  • 400g Butternut Squash
  • 200g Chicken
  • 200g Pepper
  • 200g Red Onion
  • 1 Tin Chopped tomatoes
  • 1 Tin Kidney Beans in Chili sauce
  • 1tsp Smoked paprika

Optional: Avocado


  1. Peel and chop the butternut squash into evenly sized chunks.
  2. Roast the butternut squash for approximately 30-45 minutes
  3. Chop and cook the vegetables.
  4. Chop and cook the chicken.
  5. Add the veg, chicken and butternut squash to one pan.
  6. Over a low to medium heat, add the chopped tomatoes, kidney beans and spices.
  7. Finally, serve up and add avocado to top. (The avocado adds a lovely cool contrast)

This is such a simple recipe that you can tailor to your own preferences. Could serve with rice for a higher carb dish, omit the avocado to reduce fats or batch cook and put it in the freezer for those nights when you don’t have time to cook.

Macros for 1/2 the recipe:

  • 461Cal

  • 42 Protein

  • 64 Carbohydrates

  • 3 Fat

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