with Butternut Squash and Cilantro
Ingredients: Ground chicken • Butternut squash • Yellow onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Red lentils • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Cilantro.
Allergens
Tags
Ground Chicken
250 g
Red Lentils
0.5 cup
Harissa Spice Blend
14 g
Baby Spinach
56 g
Tomato Sauce Base
2 tbsp
Butternut Squash, cubes
170 g
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
2 unit(s)
Greek Yogurt
1 unit(s)
Cilantro
7 g
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- In a large pot, heat 2 tbsp (4 tbsp) oil over medium.
- Add chicken, squash and onions. Cook for 6-8 min, breaking up chicken with a spoon, until veggies are tender and chicken is cooked through.** Season with salt and pepper.
- Meanwhile, roughly chop spinach.
- Finely chop cilantro.
- To the pot with chicken and veggies, add Harissa Spice Blend, tomato sauce base and broth concentrate. Season with salt and pepper. Cook for 30 sec, stirring often, to toast.
- Using a strainer, rinse lentils until water runs clear.
- Add lentils and 3 cups (6 cups) water. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low. Cover and cook for 10-15 min, stirring occasionally, until lentils have softened.
- To the pot, add spinach. Cook for 1-2 min, stirring occasionally, until spinach is wilted.
- Divide chicken stew between bowls.
- Dollop with yogurt.
- Sprinkle cilantro over top.
600
kcal
Calories
28
g
Fat
6
g
Saturated Fat
50
g
Carbohydrate
10
g
Sugar
10
g
Dietary Fiber
41
g
Protein
115
mg
Cholesterol
950
mg
Sodium
0.1
g
Trans Fat
1800
mg
Potassium
200
mg
Calcium
6
mg
Iron
