![](https://cdn.statically.io/img/www.allrecipes.com/thmb/FJpT2uC8FAgenWDUIF8rLGqKYJg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3918270-4a420b15b6a2406bbf82a3b9f900ad45.jpg)
Ingredients
-
1 tablespoon olive oil
-
2 skinless, boneless chicken breast halves - cut into chunks
-
½ medium onion, chopped
-
3 cloves garlic, minced
-
1 small butternut squash, peeled and chopped
-
1 (15.5 ounce) can chickpeas, drained and rinsed
-
1 (14.5 ounce) can diced tomatoes, undrained
-
1 (14 ounce) can vegetable broth
-
1 medium carrot, peeled and chopped
-
1 tablespoon sugar
-
1 tablespoon lemon juice
-
1 teaspoon salt
-
1 teaspoon ground coriander
-
1 pinch cayenne pepper
Directions
-
Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook and stir until onion is translucent and chicken is browned, about 15 minutes.
-
Add squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring mixture to a boil, then lower the heat slightly and simmer until vegetables are tender, about 30 minutes.
Nutrition Facts (per serving)
266 | Calories |
4g | Fat |
45g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 266 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 1g | 4% |
Cholesterol 20mg | 7% |
Sodium 879mg | 38% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 8g | 29% |
Total Sugars 9g | |
Protein 14g | 28% |
Vitamin C 46mg | 51% |
Calcium 146mg | 11% |
Iron 4mg | 23% |
Potassium 905mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.