Instructions

• 1

  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!

• 2

  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.

• 3

  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.

• 4

  Ladle Thai Coconut Chicken Pumpkin medley into bowls, and garnish with basil leaves and pumpkin seeds!