Heat a Dutch oven over medium heat. Add oil to pan and coat. Add onion and cook 4 min. Add Chicken and cook 4 minutes- brown on all sides. Add cumin, cinnamon, and pepper; cook 1 minute. Add butternut squash and tomato paste; cook 1 minute. Stir in chicken broth, bring to boil. Reduce and simmer 8 minutes. Stir in couscous, salt, zucchini; cook 5 minutes or until squash is done. Stir in basil and orange rind.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2750g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 214 (16%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 57.4mg||18 %|
|Sodium 1115.1mg||38 %|
|Potassium 4206.9mg||111 %|
|Total Carbohydrate 235.9g||69 %|
|Dietary Fiber 38.5g||154 %|
|Sugars, other 197.4g|
|Protein 49.1g||70 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1297
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!