Mexican Butternut Squash Chicken

Ingredients

• ½ white onion, diced
• 1 orange bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 12 ounces butternut squash, cubed
• 16 oz cooked chicken breast, chopped or shredded
• 2 cloves garlic, minced
• 1 ½ tsp cumin
• 1 tsp kosher salt
• 1 tsp pepper
• 1 tsp chili pepper
• 1 tsp oregano
• 2 tbsp tomato paste
• ¾ plain non-fat greek yogurt
• ¼ cup lime juice

Directions

1. Spray a large skillet with a mist of olive oil over high heat. Add the onion, bell pepper, zucchini and squash and cook for 10 minutes or until veggies are tender and fragrant. After a few minutes add the butternut squash.
2. Separate the veggies to one side of the pan to add the chicken, garlic, and seasonings (cumin, salt, pepper, chili powder, oregano). Reduce heat to medium. Continue cooking until chicken reheats and butternut squash softens.
3. Add the tomato paste to one side of the pan, allowing it to heat. Mix with chicken and veggies. Once all the veggies have cooked thoroughly add the greek yogurt and combine well.
4. Squeeze some lime juice over top and enjoy plain or over tortilla or greens.

Nutritional info per serving: Serves 6

• Calories: 188
• Protein: 28 g
• Fat: 3 g
• Carbs: 12 g