Chili Stewed Squash & Chicken –

Chili Stewed Squash & Chicken

  By lentilsorg    

August 2, 2017

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This is the hearty yet heart-smart main dish your table needs! Hot sauce and lime round out an impressive flavour profile.

  • Prep: 5 Minutes
  • Cook: 25 Minutes
  • 5 Minutes

    25 Minutes

    30 Minutes

  • Yields: 4


  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.


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


Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Sodium350 mg
Potassium1040 mg
Protein25 g
Cholesterol45 mg
Sugar5 g
Total Fat6 g
Saturated Fat0.5 g
Total Carbohydrates40 g
Dietary Fiber11 g