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Lentils.org

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Chili Stewed Squash & Chicken

Prep Time: 5 Minutes

Total time: 30 Minutes

Servings: 4

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 chicken breasts, skin removed and diced into 1 inch (5 cm) cubes

    2 tsp (10 mL) chili powder, divided

    pinch, salt and pepper

    1 Tbsp (15 mL) canola oil

    1 white onion, thinly sliced

    1 garlic clove, thinly sliced

    1 lb (500 g) butternut squash, peeled, seeds removed, diced into 1 inch (5 cm) cubes

    1 1/2 cups (375 mL) low-sodium chicken or vegetable stock

    2 cups (500 mL) cooked green lentils

    to taste, hot sauce (optional)

    1 lime, cut into wedges

    3 green onions, thinly sliced


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.

Nutritional Information

  • Serving Size: 1 3/4 cups (425 mL)
  • Per serving:
  • Calories 300
  • Total Fat 6 g
  • Saturated Fat 0.5 g
  • Cholesterol 45 mg
  • Carbohydrates 40 g
  • Dietary Fibre 11 g
  • Sugar 5 g
  • Protein 25 g
  • Sodium 350 mg
  • Potassium 1040 mg
  • Folate 226 mcg