Zesty Moroccan Chicken Tagine with Roasted Butternut Squash

Ingredients

• 1 1/2 lbs chicken breasts, boneless, skinless
• 3 cups butternut squash, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp crushed red pepper
• 1 can diced tomatoes, 14 1/2 oz
• 1 cup low-sodium chicken broth
• 2 tbsp lemon juice
• 1/4 cup chopped cilantro

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, until tender.

2. 2

   In a large skillet or Dutch oven, heat 1 tsp olive oil over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3-4 minutes per side. Remove chicken from the pan.