Chili Stewed Squash & Chicken

Directions

1. Season chicken with ½ tsp (2 mL) chili powder, salt and pepper. Heat oil in a medium saucepan on medium-high heat. Add chicken and sear until golden on both sides and remove from the pot. Reserve.
2. Add onions and garlic to the pot and cook until golden brown. Add squash, remaining chili powder, and stock and simmer until squash becomes tender, approximately 10-12 minutes.
3. Add cooked lentils and chicken to the stewing squash and continue to simmer until most of the remaining moisture has been absorbed and the chicken is fully cooked, approximately 3-5 minutes.
4. Stir in hot sauce and season as desired with salt and pepper.
5. Portion into bowls and garnish with green onions and a wedge of lime.