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Publix Aprons

Indian-Spiced Squash and Chicken Bowl

Indian-Spiced Squash and Chicken Bowl
Total Time:
25 minutes


1-inch piece fresh ginger, peeled and finely grated
1 lb boneless, skinless chicken breasts, 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)


  1. Peel ginger, then grate (1 tablespoon). Cut chicken into 1/2-inch-thick slices (wash hands).
  2. 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.
  3. 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.
  4. 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.

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Nutritional Information

CALORIES (per 1/4 recipe) 550kcal; FAT 15.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 640mg; CARB 68g; FIBER 6.00g; SUGARS 20g; PROTEIN 32g; CALC 4%; VIT A 90%; VIT C 2%; IRON 15%

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