6 chicken thighs, boneless and skinless

½ pound turkey meat, cooked, chopped

2 tablespoons coconut oil, melted

A pinch of sea salt

A handful sage, chopped

Black pepper to taste

3 cups butternut squash, cubed


Heat up a pan over medium heat, add the turkey meat and cook until it’s brown. Drain on paper towels. Transfer them to a plate, crumble and leave aside. Heat up the same pan over medium heat and add butternut squash, salt and black pepper. Transfer to a plate and leave to one side. Heat up the pan again with the coconut oil over medium-high heat. Add chicken, salt, and pepper and cook for 10 minutes, turning often. Take the pan off the heat. Add squash, introduce in the oven at 425 degrees F and bake for 15 minutes. Divide chicken and butternut on plates, top with sage and turkey and serve.


Fat: 16.9 g

Carbs: 9 g

Protein: 52.3 g

Total Calories:  401 Calories


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