Ingredients
1 tablespoon olive oil
2 skinless, boneless chicken breast halves, cut into chunks
0.5 medium onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 can (15.5 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) vegetable broth
1 medium carrot, peeled and chopped
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 pinch cayenne pepper
Directions
Step 1
In a large skillet over medium heat, warm the olive oil. Add the chicken, onion, and garlic. Cook and stir until the onion is translucent and the chicken is browned, about 15 minutes.
Step 2
Add the squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring the mixture to a boil, then reduce the heat slightly and simmer until the vegetables are tender, about 30 minutes.