Kitchen Swap:
Use peeled, cubed sweet potatoes instead of squash. The cooking time is about the same.
Cinnamon chicken with butternut squash
11
PREP TIME
5 min
Makes
2 Servings
* PLUS Cooking time: 20 minutes
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
- 33 g,
- Carbohydrates
- 26 g,
- Sodium
- 379 mg.
FILED UNDER: Dinner Healthy Recipes stovetop vegetables world cuisine
