Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two (2) chicken breasts cut into one-inch (1") chunks
- one (1) Kabocha squash peeled, de-seeded, and cut into one eighth inch to one quarter inch (⅛"-¼") slices
- one (1) cup unsweetened grated or shredded coconut
- one (1) cup of a sweet and sour sauce like this one
- water
Directions
Place the coconut, chicken chunks and squash slices in a 13"×9" pan. Sprinkle a half-cup of the sauce over chicken and squash and toss or stir to cover evenly.
Arrange chicken at bottom of pan completely covered by squash slices.
Bake uncovered in an oven at 400° for ten minutes.
Stir, add a quarter inch of water at the bottom of pan, and cover loosely with aluminum foil or a cookie sheet. Bake for an additional thirty minutes.
Category:Recipes using prepared sauces
Category:Coconut Recipes
Category:Chicken Recipes
Category:Kabocha squash Recipes