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    Phase 3 hCG Recipe: Chili Verde over Butternut Squash - Week 3 P3tolife | 587 cal | 48g protein | 30g fat | 27g net carbs

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    "The panic is gone! Bring on the holidays!"

    Almost two months on P3… and I have lost an extra pound. Usually I gain 3 to 4 lbs. back right away and prepare mentally for that. I did do one steak day, but at this point I am still down, and holding to that extra 1 lb lost. I am so grateful to you for all your effort. I am eating your delicious recipes, but also eating out once in a while. The panic is gone!! Bring on the Holidays?? Thank you.

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    Chili Verde over Butternut Squash

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    Meal Plan Category: Week 3
    Course: Poultry
    Recipe: Instant Pot, Main Meals
    Servings: 2 servings
    Calorie: 587kcal
    Net Carb: 27g


    • 1 lb chicken thighs boneless, skinless
    • ½ lb tomatillos peeled and quartered
    • ½ green bell pepper cut into large chunks
    • ½ cup chicken broth or water
    • ½ anaheim pepper chopped
    • ½ pasilla pepper chopped
    • ¼ cup white onion chopped
    • 1 tbsp ground cumin
    • ½ tsp garlic minced
    • 1 tsp sea salt optional
    • 1 avocado diced
    • 1 lime cut into wedges
    • 1 handful cilantro chopped
    • ½ large butternut squash peeled and cubed (or riced broccoli)*


    • In a crack pot, combine chicken broth, chicken thighs, tomatillos, Anaheim, Pasilla and bell peppers. Stir in garlic, onion, cumin and salt. Cook on low for 6-8 hours. Remove chicken breasts and shred with a fork. Set aside.
    • Steam butternut squash covered in a pot with 2 cups of water for 7-10 minutes or until fork tender.
    • While squash steams, add 1 handful cilantro to the crockpot chile verde and use an immersion blender to blend chili until just slightly chunky.
    • Stir shredded chicken into chili. Serve over 1 cup steamed butternut squash with the ¼ cup avocado (about ¼ of an avocado), cilantro and lime wedges. Salt to taste.

    Alternate cooking instructions, Instant Pot:

    • BUTTERNUT SQUASH: peel and cube, add about 1 inch of water and the grate to the instant pot, add the cubed butternut squash and set to manual pressure for 10 minutes.
    • CHILE VERDE: once squash is done, remove and reserve, remove grate, and add all chile verde ingredients to instant pot. Set to manual pressure for 20 minutes.


    *The butternut squash makes this dish a little higher carb than some dishes- if you are uncomfortable with this, you can replace this with riced broccoli - macros below for each: Per serving: 1/2 recipe
    • w/ butternut squash: 587 cal - 48 protein - 30 fat - 42 carbs - 27 net carbs
    • w/ riced broccoli: 536 cal - 48 protein - 30 fat - 26 carbs - 16 net carbs


    Calories: 587kcal | Carbohydrates: 42g | Protein: 48g | Fat: 30g | Fiber: 15g | Net Carbs: 27g