digital-coupon-iconmy-order-iconmy-recipes-iconsearching-iconshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Indian-Spiced Squash and Chicken Bowl

Indian-Spiced Squash and Chicken Bowl
Servings:
4
Total Time:
25 minutes

Ingredients

1 tablespoon fresh ginger, finely grated
1 lb boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
1 tablespoon garam masala (spice blend)*
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 shelled, roasted pumpkin seeds (or pepitas)

Steps

  1. Peel ginger and grate. Cut chicken into 1/2-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 1/2 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

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 520kcal; FAT 15.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 640mg; CARB 60g; FIBER 6.00g; SUGARS 16g; PROTEIN 32g; CALC 6%; VIT A 90%; VIT C 2%; IRON 15%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star