Percent Daily Values are based on a 2,000 calorie diet.
Timing Information
Preparation Cooking Total Time
2 hrs 20 mins 2 hrs 20
mins
Nutritional Information:
Calories 265 kcal
Carbohydrates 44.7 g
Cholesterol 20 mg
Fat 4.3 g
Fiber 8.1 g
Protein 14.1 g
Sodium 878 mg
Ingredients
1 tbsp olive oil
2 skinless, boneless chicken breast halves – cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo
beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tbsp sugar
1 tbsp lemon juice
1 tsp salt
1 tsp ground coriander
1 dash cayenne pepper
Directions
Cook onion, garlic and chicken over hot olive oil in a pan for about 15 minutes or until you see that it is brown.
Now put squash, carrot, tomatoes, garbanzo beans, broth, sugar, and lemon into it before adding some salt, cayenne pepper and coriander for taste.
Bring all this to boil before cooking it over low heat for about 30 minutes or until the vegetables are tender