Cinnamon chicken with butternut squash



5 min


2 Servings

* PLUS Cooking time: 20 minutes
Cinnamon chicken with butternut squash

George Whiteside


  • 2 skinless, boneless chicken breasts
  • 1 tsp cinnamon
  • 1/4 tsp garlic salt
  • 2 tsp vegetable oil
  • 1/2 cup sodium-reduced chicken broth
  • 400-g pkg cubed butternut squash , about 3 cups
  • 1 green onion , thinly sliced


  • Cut each chicken breast into 2 cutlets. Sprinkle all over with cinnamon and garlic salt.
  • Heat a large non-stick frying pan over medium-high. Add oil. Cook chicken until springy when pressed, 3 to 4 min per side, then remove to a plate. Loosely cover with foil.
  • Pour broth into frying pan. Add squash. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, 8 to 10 min.
  • Add onion during the last minute of cooking. Using a potato masher, coarsely mash squash, adding more broth if you like a creamier texture. Divide between plates and top with chicken.

Nutrition (per serving)

  • Calories
  • 292,
  • Protein
  • 33 g,
  • Carbohydrates
  • 26 g,
  • Sodium
  • 379 mg.

Kitchen Swap:

Use peeled, cubed sweet potatoes instead of squash. The cooking time is about the same.