Ingredients

• 2 Cups Shredded Cooked Chicken
• 1½ Cups Cooked Butternut Squash (1 Small Squash)
• ½ Cup Coconut Cream, Skimmed from Top of a Can of Coconut Milk
• ¼ Cup Coconut Oil, Melted
• 1 Cup Green Peas
• 1 Tablespoon Apple Cider Vinegar
• ½ Teaspoon Salt
• ½ Teaspoon Oregano
• ½ Teaspoon Thyme
• 1 Tablespoon Fresh Parsley, for Garnish

Directions

1. In a large bowl, mash the butternut squash. Stir in the coconut cream, oil, vinegar, salt, oregano, and thyme.
2. Once everything is combined, add in the shredded chicken and peas.
3. Place the mixture into a large saucepan and cook over medium heat for 5-8 minutes, until the peas are cooked and squash is creamy.
4. Top with fresh parsley and serve warm.