Chicken Tenderloin, Butternut Squash and Chickpea Stew

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White-meat chickenhearted doesn’t lend itself to agelong cooking due to the fact that the nutrient tends to adust out. One solution is simply a speedy braise. Chicken tenderloins are a large prime for that method; they’re conscionable the close size. To execute maximum flavor, the different ingredients person to present fast. Here, butternut squash, chickpeas and cumin supply large taste. Lemon and parsley bring the crockery into balance.

Is it technically a stew? Maybe not, but it’s a fantastic one-pot meal.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

1 1/2 pounds chickenhearted tenderloins
1 1/2 teaspoons crushed cumin
Salt
Freshly crushed achromatic pepper
2 tablespoons olive oil
1 tiny onion, chopped into precise tiny dice (2/3 cup)
12 ounces peeled butternut squash, chopped into 1/2-inch dice (3 cups)
1 1/2 cups cooked no-salt-added chickpeas, drained
2 cups homemade oregon no-salt-added chickenhearted broth
1 tablespoonful cornstarch
Freshly squeezed foodstuff of 1 citrus (2 tablespoons)
2 tablespoons coarsely chopped parsley, for garnish

Nutritional Facts

Per serving

Calories
250
Fat
6 g
Saturated Fat
1 g
Carbohydrates
24 g
Sodium
135 mg
Cholesterol
75 mg
Protein
26 g
Fiber
4 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published January 25, 2011

Updated March 13, 2026