Indian-Style Squash and Chicken Bowl
Bring something a little unexpected to the table for Thanksgiving with this easy, homemade Indian-spiced squash and chicken bowl recipe.
4
25 minutes
1. Peel and grate ginger (1 tablespoon). Cut chicken into 1/2-inch-thick slices (wash hands).
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan, then add ginger; cook 1–2 minutes, stirring constantly, until very fragrant. Add chicken, garam masala, and salt to pan; cook 3–4 minutes, stirring occasionally, until chicken begins to brown. Remove chicken and cover to keep warm.
3. Add squash, cranberries, and broth to pan; bring to a boil. Reduce heat to medium-low; simmer 6–8 minutes until squash is tender. Meanwhile, cook rice following package instructions, then transfer to serving bowl.
4. Return chicken to pan with squash mixture; cook 4–5 minutes until chicken is 165°F. Spoon mixture over rice; sprinkle with pepitas. Serve.
Ingredients
1-inch piece fresh ginger root
1 lb boneless, skinless chicken breast
2 tablespoons olive oil
1 tablespoon garam masala
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 pepitas (or pumpkin seeds)
Instructions
1. Peel and grate ginger (1 tablespoon). Cut chicken into 1/2-inch-thick slices (wash hands).
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan, then add ginger; cook 1–2 minutes, stirring constantly, until very fragrant. Add chicken, garam masala, and salt to pan; cook 3–4 minutes, stirring occasionally, until chicken begins to brown. Remove chicken and cover to keep warm.
3. Add squash, cranberries, and broth to pan; bring to a boil. Reduce heat to medium-low; simmer 6–8 minutes until squash is tender. Meanwhile, cook rice following package instructions, then transfer to serving bowl.
4. Return chicken to pan with squash mixture; cook 4–5 minutes until chicken is 165°F. Spoon mixture over rice; sprinkle with pepitas. Serve.
Nutritional Information
CALORIES 550kcal; FAT 15g; SAT FAT 2.5g; TRANS FAT 0g; CHOL65mg; SODIUM 640mg; CARB 68g; FIBER 5g; SUGARS 20g; PROTEIN 32g; POTASSIUM 8%; VIT D 0%; CALC 4%; IRON 15%
Indian-Style Squash and Chicken Bowl
Servings: 4
Total Time:
Ingredients
1-inch piece fresh ginger root
1 lb boneless, skinless chicken breast
2 tablespoons olive oil
1 tablespoon garam masala
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 pepitas (or pumpkin seeds)
Instructions
1. Peel and grate ginger (1 tablespoon). Cut chicken into 1/2-inch-thick slices (wash hands).
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan, then add ginger; cook 1–2 minutes, stirring constantly, until very fragrant. Add chicken, garam masala, and salt to pan; cook 3–4 minutes, stirring occasionally, until chicken begins to brown. Remove chicken and cover to keep warm.
3. Add squash, cranberries, and broth to pan; bring to a boil. Reduce heat to medium-low; simmer 6–8 minutes until squash is tender. Meanwhile, cook rice following package instructions, then transfer to serving bowl.
4. Return chicken to pan with squash mixture; cook 4–5 minutes until chicken is 165°F. Spoon mixture over rice; sprinkle with pepitas. Serve.
Nutritional Information
CALORIES 550kcal; FAT 15g; SAT FAT 2.5g; TRANS FAT 0g; CHOL65mg; SODIUM 640mg; CARB 68g; FIBER 5g; SUGARS 20g; PROTEIN 32g; POTASSIUM 8mg; VIT D 0%; CALC 4%; IRON 15%
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