Indian-Spiced Squash and Chicken Bowl

Servings

4

Active Time

25 minutes

Instructions

Peel ginger, then grate (1 tablespoon). Cut chicken into 1/2-inch-thick slices (wash hands).

Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan, then add ginger; cook 1–2 minutes, stirring constantly, or until very fragrant. Add chicken, garam masala, and salt to pan; cook 3–4 minutes, stirring occasionally, or until chicken begins to brown. Remove chicken from pan.

Add squash, cranberries, and broth to pan; bring to a boil. Reduce heat to medium-low; simmer 6–8 minutes or until squash is tender. Meanwhile, cook rice following package instructions. Transfer rice to serving bowl.

Return chicken to pan with squash mixture; cook 4–5 minutes and until chicken is 165°F. Spoon chicken mixture over rice; sprinkle with pepitas. Serve.

Ingredients

  • 1-inch piece fresh ginger, peeled and finely grated
  • 1 lb boneless, skinless chicken breast, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon garam masala
  • 1/2 teaspoon kosher salt
  • 4 cups frozen (or fresh) cubed winter squash
  • 1/2 cup dried sweetened cranberries
  • 1 (14.5-oz) can chicken broth
  • 2 (10-oz) packages frozen brown rice
  • 1/4 cup pepitas (or pumpkin seeds)

Instructions

Peel ginger, then grate (1 tablespoon). Cut chicken into 1/2-inch-thick slices (wash hands).

Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan, then add ginger; cook 1–2 minutes, stirring constantly, or until very fragrant. Add chicken, garam masala, and salt to pan; cook 3–4 minutes, stirring occasionally, or until chicken begins to brown. Remove chicken from pan.

Add squash, cranberries, and broth to pan; bring to a boil. Reduce heat to medium-low; simmer 6–8 minutes or until squash is tender. Meanwhile, cook rice following package instructions. Transfer rice to serving bowl.

Return chicken to pan with squash mixture; cook 4–5 minutes and until chicken is 165°F. Spoon chicken mixture over rice; sprinkle with pepitas. Serve.

Nutritional Information

CALORIES (per 1/4 recipe) 550kcal; FAT 15g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 65mg; SODIUM 640mg; CARB 68g; FIBER 6g; SUGARS 20g; PROTEIN 32g; CALC 4%; VIT A 90%; VIT C 2%; IRON 15%

Source: Publix Aprons® recipe