Spiced just right for fall, this flavorful chicken and butternut squash stew is delicious served over whole wheat couscous. To save time, look for cubed winter squash in the produce department—you can also substitute with sweet potatoes.
Active time: 20 minutes | Total time: 30 minutes
One-Pot Chicken & Butternut Squash Stew
Ingredients
- 2 tsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1” pieces
- 1 medium (110g) onion, chopped
- 2 tsp ras el hanout spice blend*
- 1/2 tsp salt, divided
- 3 cups low-sodium chicken broth, divided
- 4 cups (560g) butternut squash, diced into 1” cubes
- 1 14.5-oz. can fire-roasted diced tomatoes, undrained
- 2 tbsp chopped fresh cilantro
- 1 1/2 cups (260g) whole-wheat couscous
Directions
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and onion and cook for about 3 minutes, stirring frequently, until the chicken is lightly browned and the onion is translucent.
Stir in the ras el hanout spice blend and 1/4 tsp salt and cook for 1 minute. Add 1 cup chicken broth, the butternut squash, and tomatoes. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the squash is tender. Stir in the cilantro.
Meanwhile, bring the remaining 2 cups chicken broth to a boil in a saucepan over medium-high heat. Whisk in the couscous and remaining 1/4 tsp salt. Remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork.
Spoon the couscous into a serving bowl or onto individual plates. Top evenly with the chicken and squash mixture and drizzle with the pan juices.
*Ras el Hanout is a seasoning blend with a very lengthy list of spices used in Moroccan and North African cuisine. For this recipe, you can substitute 3/4 tsp ground cumin, 1/2 tsp ground ginger, 1/4 tsp paprika, 1/4 tsp ground coriander, 1/8 tsp ground cinnamon, a pinch of ground allspice, and a pinch of cloves.
Serves: 6 | Serving Size: 3/4 cup couscous + 1 cup chicken and squash mixture
Nutrition (per serving): Calories: 319; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 55mg; Sodium: 567mg; Carbohydrate: 47g; Dietary Fiber: 10g; Sugar: 6g; Protein: 26g
Nutrition Bonus: Potassium: 1008mg; Iron: 13%; Vitamin A: 307%; Vitamin C: 36%; Calcium: 8%
Originally published December 7, 2015; Updated June 2026
The post One-Pot Chicken & Butternut Squash Stew appeared first on MyFitnessPal Blog.
