Of which 8.1 g sugars and 2.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Vitamin A (squash)
Allergens none
Chicken in creamy squash sauce
Diced chicken in a homemade squash purée — no cream.
Ingredients
- 500 g (1 lb) chicken breast, diced
- 400 g (14 oz) squash (kabocha or butternut), diced
- 1 medium onion, chopped (150 g / 5½ oz)
- 2 cloves garlic, minced (6 g)
- 200 ml (¾ cup) vegetable broth — homemade or low-sodium
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- fresh parsley, salt and pepper, to taste
- 500 ml (2 cups) water — for steaming, not counted in the macros
Method
- Steam or boil the squash until very tender. Blend it with an immersion blender into a smooth purée.
- In a large skillet, heat half the olive oil and brown the diced chicken on all sides. Remove and set aside.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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