West Indian Chicken and Squash Recipe

West Indian Chicken and Squash Recipe
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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
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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

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