Potatoes and Leeks with Chicken

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Servs: 8  Makes: 8 servings, Each serving equals 1/2 cup of fruit or vegetables  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   - 2 Tbsp olive oil - 2 Tbsp olive oil
•   - 3 cloves garlic, minced - 3 cloves garlic, minced
•   - 2 Tbsp chopped fresh ginger root - 2 Tbsp chopped fresh ginger root
•   - 2 tsp curry powder or to taste - 2 tsp curry powder or to taste
•   - 1/2 tsp crushed, dried chilies - 1/2 tsp crushed, dried chilies
•   - 1/4 tsp Allspice - 1/4 tsp Allspice
•   - 1/4 tsp Cinnamon - 1/4 tsp Cinnamon
•   - 3 leeks, trimmed and chopped - 3 leeks, trimmed and chopped
•   - 3 potatoes, peeled and cut in 1" chunks - 3 potatoes, peeled and cut in 1" chunks
•   -1 cup low sodium tomato sauce -1 cup low sodium tomato sauce
•   - 2 cup low sodium chicken broth - 2 cup low sodium chicken broth
•   - 3 cup Butternut squash, peeled and cubed - 3 cup Butternut squash, peeled and cubed
•   - 2 red peppers, diced - 2 red peppers, diced
•   - 4 chicken breasts, boned - 4 chicken breasts, boned
•   - 1 Tbsp olive oil - 1 Tbsp olive oil
•   - 1/2 cup fresh cilantro, chopped - 1/2 cup fresh cilantro, chopped

Instructions

1. Heat oil in large saucepan or Dutch oven. Add garlic, ginger, spices and leeks. Cook a few minutes until tender. Add potatoes, tomato sauce and chicken broth. Cook 10 minutes. Add squash and peppers; cook 15 minutes or until vegetables are tender. Lightly brush chicken breasts with oil. Grill approximately 10 minutes on each side, or until juices run clear. Cut each chicken breast into 3 or 4 large pieces and add to sauce. Reheat just before serving. Sprinkle with cilantro.

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