with Butternut Squash and Mint
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 (2 tbsp) oil over medium.
- Add chicken, squash and onions. Cook for 6-8 min, breaking up the chicken with a spoon, until veggies are tender and chicken is cooked through.** Season with salt and pepper.
- Meanwhile, roughly chop spinach.
- Thinly slice 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.*
- 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 Harrissa Spiced Chicken Stew between plates.
- 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
