1 fresh small pie pumpkin
Preferred cooking oil
1 yellow squash, chopped in 1/2 pieces
1/4 cup chopped scallions
1/4 cup chopped fresh basil
2 -3 cups chopped kale or spinach
Optional: Pumpkin seeds
Place the pumpkin on a microwave safe plate, and place it in the microwave. Cook on high for 6-7 minutes. Cool the pumpkin for 5 minutes, and cut into fourths. Remove the seeds, and discard seeds or toast! Peel pumpkin slices and chop into bite size pieces
Pumpkin Seeds can be toasted in an Air-Fryer! Simply rinse seeds from any pumpkin matter, pat dry with a paper towel, and toss in 1 teaspoon oil and 1/2 teaspoon seasoning. Toast in a 360°F air-fryer for 9 minutes! So healthy!
Gently massage the chicken in the package. Snip off the end of the package and drain the natural broth. Remove chicken from the package and chop into bite size pieces.
Heat 1 tablespoon of oil in a skillet over medium heat. Add chicken and cook for 1 minute. Add yellow squash, pumpkin, Kevin’s Thai Coconut Sauce, scallions, basil, and kale, and simmer on low for 3 minutes.
The kale can be cooked for 3 minutes before adding chicken if you enjoy a softer texture in your cooked greens.
Ladle Thai Coconut Chicken Pumpkin medley into bowls, and garnish with basil leaves and pumpkin seeds!