Air Fryer Chicken and Broccoli with Butternut Squash Mash
Servings: 4 servings
Calories: 282kcal
Ingredients
- 1 lb chicken breast, raw
- 5 cups broccoli florets (480 grams)
- 3 1/2 cups butternut squash, cubed (568 grams)
- 1/4 cup light coconut milk (2 oz)
- 1 tbsp olive oil (1/2 oz)
- 1/2 tbsp unsalted butter (1/4 oz)
- 1 tbsp Flavor God Garlic Lover's Seasoning
- Salt and pepper to taste
Instructions
- Pound thicker end of chicken down so that the breasts are an even thickness throughout.
- Optional: Brine chicken breast overnight in a salt solution like in this recipe.
- Pat chicken dry with a paper towel, then rub with 1 tsp olive oil. Season with salt, pepper, and 1 tsp Flavor God Garlic Lover's Seasoning.
- Pre-heat the air fryer to 380 degrees. Add chicken to the basket in a single layer and air fry for 10-12 minutes or until cooked through, flipping halfway through cooking.
- Toss broccoli florets in remaining olive oil and 1 tsp Flavor God seasoning. Air fry for 6-7 minutes, shaking the basket halfway through, or until edges begin to brown and get crispy.
- Add butternut squash to a medium pot and cover with water. Bring to a boil over high heat, then lower heat to medium and continue boiling for 10-12 minutes or until squash mashes easily with a fork.
- Drain water from squash using a colander, then return it to the pot. Add coconut milk, butter, and 1 tsp Flavor God seasoning. Mash until the squash reaches desired consistency.
- Slice chicken before serving alongside broccoli and butternut squash mash.
Nutrition
Calories: 282kcal | Carbohydrates: 19g | Protein: 29g | Fat: 9g | Cholesterol: 75mg | Sodium: 125mg | Potassium: 500mg | Fiber: 6g | Sugar: 3g