Moroccan-Style Chicken Stew

PREP 5 MIN COOK 15 MIN SERVES 4

1 lb chicken tenders, cut into 1-inch pieces
3/4 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
1 onion, sliced
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp cinnamon
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 (12-ounce) package frozen squash puree, thawed
1 cup frozen corn kernels


1. Season the chicken with 1/2 tsp of the salt and 1/8 tsp of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook stirring, until cooked through, about 4 minutes. Add the onion, garlic, cumin, and cinnamon; cook until fragrant, about 1 minute longer.

2. Add the broth, squash, corn, and the remaining 1/4 tsp salt and 1/8 tsp pepper to the skillet. Cook, stirring, until the corn is tender and the sauce is heated through, about 5 minutes.

PER SERVING (1 1/4 CUPS): 260 CAL, 8 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 68 MG CHOL, 745 MG SOD, 20 G CARB, 4 G FIB, 29 G PROT, 62 MG CALC.
PointsPlus Value: 7


Well first off - this tastes better than what it looks. 
It actually wasn't bad... when I was putting it together, I kept thinking... "Geez, this looks different. But I've eaten (separately) everything I've put in here so it can't be that bad...", and it wasn't.
I enjoyed it, was a little different at first, but I got over it and finished it off!


My kids (teens) on the other-hand, they didn't even want to try it (the look threw them off). I told them the ingredients but still... ah-well means I get left-overs! ;-)