2 cups cubed cooked chicken
1 1/2 cups cooked butternut squash
1/2 cup coconut cream,
1/4 cup coconut oil, melted
1 heaping cup green peas, fresh or frozen
1 tbsp apple cider vinegar
1/2 tsp low sodium salt
1/2 tsp oregano
1/2 tsp thyme
1 tbsp fresh parsley
In a large bowl, mash the butternut squash. Stir in the coconut cream, oil, vinegar, low sodium salt, oregano, and thyme.
Once everything is combined, add in chicken and peas.
Place the mixture into a large saucepan and cook over medium heat for 5-8 minutes.
Top with fresh parsley and serve warm.