Makes 4 Servings
Ready in 90 minutes
2 organic chicken breasts (about 1 pound)
1/4 tsp. salt (divided)
1/4 tsp. pepper (divided)
4 Tbsp. extra virgin olive oil (divided)
1 large organic Vidalia onion, sliced
2 cloves garlic, minced
4 tsp. Little’s Chili Lime Seasoning Blend
1/2 tsp. cumin
2 chipotle chilies in adobo sauce, minced
1/2 cup water
4 cups organic butternut squash, diced
3 tbsp. brown sugar (divided)
10 Corn tortillas, warmed
Cilantro leaves, chopped
Toasted Pumpkin Seeds
1. Preheat oven to 325F. Place chicken breasts in a baking dish, drizzle with olive oil and season with salt and pepper. Bake for 35 minutes, or until cooked through. Shred chicken and set aside.
2. Increase oven heat to 425F. In a bowl toss squash with 2 tbsp. oil, 1 tbsp. brown sugar, salt and pepper. Arrange in a single layer on a baking sheet lined with foil and bake for 40 minutes, turning halfway through, until squash is tender the sugar begins to caramelize.
3. Meanwhile, heat olive oil in a skillet and sauté onion over medium heat until soft and golden brown, about 15 minutes. Add garlic and cook for 3 minutes. Then add Chili Lime Seasoning Blend, cumin, brown sugar, and chipotle chilies and sauté about 30 seconds. Reduce heat to medium-low, add the shredded chicken and water and stir until it is coated. Cook and let bubble until the sauce is thick and evenly coats the chicken.
4. Warm the corn tortillas by wrapping the stack in a damp paper towel and then a dry kitchen towel and microwave for 45 seconds. Fill with chicken and squash and top with sour cream, sliced avocado, pumpkin seeds, cilantro and a squeeze of lime juice.
(Recipe from Kate in Pound Ridge, NY)