CHICKEN WITH CURRY ROASTED SQUASH

Chicken with Curry Roasted Squash image

This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. -Sharon Collison, Newark, Delaware

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

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Ingredients

1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
1 large red onion, chopped
2 tablespoons olive oil, divided
2 teaspoons curry powder
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1-1/2 cups water
1-1/2 cups uncooked whole wheat couscous
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup coarsely chopped dried apricots, divided
3 cups coarsely shredded rotisserie chicken
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Minced fresh cilantro, optional

Steps:

Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.

Nutrition Facts : Calories 463 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 420mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 14g fiber), Protein 32g protein.