Moroccan Chicken and Butternut Squash Stew

Ingredients

2 tsp. olive oil

1 lb. boneless, skinless chicken breasts, cut into cubes

1 medium onion, chopped

2 carrots, peeled and chopped

2 garlic cloves, minced

1 tsp. ground cumin

1/2 tsp. ground ginger

1/8 tsp. cayenne or ground red pepper

2 1/2 cups fat-free, low-sodium chicken broth

1 can no-salt-added diced tomatoes, undrained

1/4 cup no-salt-added tomato paste

1 small butternut squash, peeled, seeded and cubed (about 4 cups)

1/2 cup golden raisins

2 tbsp. fresh lime juice

4 tbsp. chopped fresh cilantro

1 tsp. ground cinnamon

Directions

Prep Time

20 minutes

Cook Time

35 minutes

Ready in

55 minutes

Heat oil in a large saucepan over medium-high heat; add chicken. Cook, stirring often, 8 minutes or until browned.
Add onion, carrots and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, ginger, cinnamon and cayenne.
Add broth, tomatoes, tomato paste, squash and raisins. Bring to boiling. Reduce heat to medium-low; simmer, covered, 20 minutes or until squash is tender. Stir in lime juice. Top each serving with 1 tablespoon chopped cilantro.

Serving Size

Per Serving

Calories 315, Calories Fat 48, Total Fat 5g, Saturated Fat 1g, Cholesterol 62mg, Sodium 412mg, Carbohydrate 41g, Protein 27g