Directions:
- Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
- Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.66 Kcal (585 kJ) | ||
| Calories from fat | 44.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 8% | |
|---|---|---|---|
| Cholesterol | 46.46mg | 15% | |
| Sodium | 685.11mg | 29% | |
| Potassium | 387.7mg | 8% | |
| Total Carbs | 8.52g | 3% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 16.75g | 33% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.74 Kcal (405 kJ) | ||
| Calories from fat | 30.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 8% | |
|---|---|---|---|
| Cholesterol | 32.18mg | 15% | |
| Sodium | 474.59mg | 29% | |
| Potassium | 268.57mg | 8% | |
| Total Carbs | 5.9g | 3% | |
| Sugars | 2.07g | 12% | |
| Dietary Fiber | 0.76g | 4% | |
| Protein | 11.6g | 33% | |
| Vitamin C | 6.2mg | 15% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 19mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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