Recipes
Indian-Style Squash and Chicken Bowl
4 servings
25 minutes total
Shopping list
Ingredients
- 1-inch piece fresh ginger root
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- ½ teaspoon kosher salt
- 4 cups frozen (or fresh) cubed winter squash
- ½ cup dried, sweetened cranberries
- 1 (14.5 oz) can chicken broth
- 2 (10 oz) packages frozen brown rice
- ¼ cup pepitas (pumpkin seeds)
Steps
- Peel and grate ginger (1 tablespoon). Cut chicken into ½-inch-thick slices (wash hands).
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan, then add ginger; cook 1–2 minutes, stirring constantly, until very fragrant. Add chicken, garam masala, and salt to pan; cook 3–4 minutes, stirring occasionally, until chicken begins to brown. Remove chicken and cover to keep warm.
- Add squash, cranberries, and broth to pan; bring to a boil. Reduce heat to medium-low; simmer 6–8 minutes until squash is tender. Meanwhile, cook rice following package instructions, then transfer to serving bowl.
- Return chicken to pan with squash mixture; cook 4–5 minutes until chicken is 165°F. Spoon mixture over rice; sprinkle with pepitas. Serve.
Amount per ¼ recipe serving: Calories 550, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 65mg, Sodium 640mg, Total Carb 68g, Fiber 5g, Sugars 20g, Protein 32g, Calc 4%, Vitamin A 90%, Vitamin C 2%, Iron 15%