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Indian-Spiced Squash and Chicken Bowl
Recipes
Indian-Spiced Squash and Chicken Bowl
4 servings
25 minutes total

Ingredients

  • 1 tablespoon fresh ginger, finely grated
  • 1 lb boneless, skinless chicken breasts, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon garam masala (spice blend)*
  • ½ teaspoon kosher salt
  • 4 cups frozen (or fresh) cubed winter squash
  • ½ cup dried sweetened cranberries
  • 1 (14.5-oz) can chicken broth
  • 2 (10-oz) packages frozen brown rice
  • ¼ cup shelled, roasted pumpkin seeds (or pepitas)

Steps

    1. Peel ginger and grate. Cut chicken into ½-inch thick slices (wash hands).
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 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 same 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 pumpkin seeds. Serve.
    *If garam masala isn't available, use 1 teaspoon each cinnamon and coriander plus ½ teaspoon each cumin and curry powder.
Aprons Advice: Give this recipe a restaurant-quality finish by topping with some fresh pineapple chunks, sliced green onions, or a spoonful of mango chutney.
Recipe Source: Jamie I., 2015 Recipe Contest Finalist

Amount per ¼ recipe serving: Calories 520, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 65mg, Sodium 640mg, Total Carb 60g, Fiber 6g, Sugars 16g, Protein 32g, Calc 6%, Vitamin A 90%, Vitamin C 2%, Iron 15%