Butternut Squash and Chicken

Butternut Squash and Chicken


  • 2 Boneless, skinless chicken breasts, cubed
  • 1 Cup diced onion
  • 3 Stalks celery, diced
  • ¼ Cup olive oil
  • 1 Large carrot, diced
  • 2 Cloves garlic, minced
  • ½ Butternut squash, cubed
  • 2 Tablespoons tomato paste
  • 1 Cup chicken broth 1
  • (28oz) Can whole tomatoes
  • 1 ½ Teaspoons Zaatar*
  • Salt and pepper to taste


In a large Dutch oven, heat oil over medium heat. Salt and pepper chicken and sauté in oil until no longer pink-approx. 15 minutes. Remove chicken from pan and add the onion, celery, carrots and squash to pan. Sauté until these are until almost tender. Add the chicken back into the pot along with the tomatoes, tomato paste, garlic, broth and Zaatar.

Cover and simmer for about 1 hour or until the squash is soft.

Serve with a good hard bread for dipping in the sauce.

*Zaatar is a middle-eastern combination of spices. You can substitute Italian seasoning.


Prep Time

Cooking Time