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Ingredients

2 tablespoons olive oil 1 pound skinless, boneless chicken breast halves 1 yellow onion, diced small 3 cloves garlic, minced 2 stalks celery, diced small 1 large carrot, diced 1 quart reduced-sodium butternut squash soup 1 cup low-sodium chicken broth 2 tablespoons ras el hanout, or to taste 2 teaspoons ground cinnamon 1 teaspoon salt, or more to taste ⅛ teaspoon ground black pepper, or more to taste 1 cup frozen peas, rinsed and drained ⅓ cup raisins

Nutrition Info

400.6 calories carbohydrate: 44.5 g cholesterol: 65.6 mg fat: 12.4 g fiber: 8.6 g protein: 30.3 g saturatedFat: 1.9 g servingSize: - sodium: 1295.1 mg sugar: 14 g transFat: : - unsaturatedFat: : -

Heat olive oil in a deep pot over medium heat.
Cook chicken breasts in hot oil until browned on both sides, but still slightly underdone in the center, 3 to 5 minutes per side, remove to a cutting board to cool.
Stir onion into the oil in the pot, saute until lightly browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute more.
Stir celery and carrot into the onion mixture, saute together until until the celery and carrot begin to soften, 2 to 3 minutes. Reduce heat to low, place a cover on the pot, and sweat the vegetable mixture until softened completely, about 10 minutes.
Pour butternut squash soup and chicken broth into the pot, stir and bring to a simmer. Season the soup mixture with ras el hanout, cinnamon, salt, and pepper, stir. Replace cover to the pot and cook mixture at a simmer for 40 minutes.
Cut the partially cooked chicken breasts into chunks, add to the soup mixture along with any juices that have collected on the cutting board. Stir peas and raisins into the soup mixture, simmer until the chicken pieces are no longer pink in the center, about 15 minutes more.

4 servings

This is a savory dish with a hint of sweet. Very healthy and nutritious! Serve with long-grain white rice.