West Indian Chicken and Squash Recipe
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 325.6
- Total Fat: 7.3 g
- Cholesterol: 88.1 mg
- Sodium: 230.4 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 7.4 g
- Protein: 38.5 g
View full nutritional breakdown of West Indian Chicken and Squash Recipe calories by ingredient
Introduction
Found this recipe online (link below) and wanted to calculate the nutritional information. Thanks go to "Mike" for the original post, though! The original webpage (above) has a great description of the different types of winter squash and their uses, too.www.thefatlossauthority.com/fa
t_loss_tips/squash-your-appetite-with-
this-confusing-vegetable Found this recipe online (link below) and wanted to calculate the nutritional information. Thanks go to "Mike" for the original post, though! The original webpage (above) has a great description of the different types of winter squash and their uses, too.
www.thefatlossauthority.com/fa
t_loss_tips/squash-your-appetite-with-
this-confusing-vegetable
Number of Servings: 6
Ingredients
-
- 2 Tbsp olive oil
- 2 cups chopped onion
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- 4 tsp mild curry powder
- 1/4 tsp ground cloves, nutmeg, or cinnamon (optional!)
- 3 cups chopped tomatoes
- 2 cups chopped sweet red and yellow peppers
- 1/2 cup chicken broth
- 2 lbs. skinless chicken breasts (can use drumsticks and thighs to make tastier but it will change the nutrition)
- 4 cups peeled squash (butternut is a good choice), cut into 1/2 inch cubes
- salt and pepper
Directions
In a Dutch oven, a camp oven, or a casserole dish heat oil over medium heat.
Add onion; cook, stirring occasionally, for 5 minutes or until softened. Stir in garlic; cook for 1 minute. Stir in tomato paste, curry powder and cloves and cook for 1 minute.
Stir in tomatoes, red and yellow peppers and broth; bring to boil over high heat. Add chicken and squash; cover and simmer, stirring occasionally for about 30 minutes, or until chicken is cooked through and squash is tender. Season with salt and pepper to taste.
Serving Size: 6 servings
Add onion; cook, stirring occasionally, for 5 minutes or until softened. Stir in garlic; cook for 1 minute. Stir in tomato paste, curry powder and cloves and cook for 1 minute.
Stir in tomatoes, red and yellow peppers and broth; bring to boil over high heat. Add chicken and squash; cover and simmer, stirring occasionally for about 30 minutes, or until chicken is cooked through and squash is tender. Season with salt and pepper to taste.
Serving Size: 6 servings