Cinnamon chicken with butternut squash
17
- Prep Time5 mins
- Total Time5 mins
- Makes2 Servings
George Whiteside
Ingredients
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
Instructions
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 33g, Carbohydrates 26g, Sodium 379mg.
Kitchen Swap:
Use peeled, cubed sweet potatoes instead of squash. The cooking time is about the same.