INGREDIENTS
1/4
cup plus 2 tablespoons shredded sweetened coconut
1‑1/2
pounds butternut squash
3/4
pound boneless skinless chicken breasts
1
teaspoon olive oil
1
large onion, chopped
4
cloves garlic, minced
3
cans (about 14 ounces each) fat-free reduced-sodium chicken broth
2
jalapeño peppers,* stemmed, seeded and minced
2
teaspoons dried thyme
1/2
(10-ounce) package spinach, stemmed and torn
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Preheat oven to 350°F. Place coconut in baking pan; bake 6 minutes, stirring every 2 minutes, until golden. Set aside. Peel squash; cut in half lengthwise and discard seeds. Cut into 1/2-inch cubes. Slice chicken crosswise into very thin strips.
- Heat oil in large nonstick skillet over medium-low heat. Add onion and garlic; cook, covered, stirring often, 5 minutes or until onion is tender. Add squash, chicken broth, jalapeño peppers and thyme; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 to 20 minutes, until squash is very tender. Add chicken; cover and cook 2 minutes or until chicken is no longer pink in center. Remove skillet from heat; stir in spinach until wilted. Ladle into bowls and sprinkle with toasted coconut.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
Serving Size:
1 bowl soup (1/6 of total recipe)
Sodium
162 mg
Protein
18 g
Fiber
4 g
Carbohydrate
19 g
Cholesterol
34 mg
Saturated Fat
2 g
Total Fat
5 g
Calories from Fat
23 %
Calories
186
DIETARY EXCHANGE:
Meat
1-1/2
Vegetable
1
Starch
1
