Moroccan Chicken Stir Fry

• 12 ounces boneless skinless chicken breasts, cut into 1 inch pieces
• 5 ounces butternut squash, peeled and cut into 1 inch pieces
• 1 medium onion, diced (2-3 oz)
• 1 medium zucchini, cut lengthwise and then sliced
• 1/8 cup raisins (20g)
• 3/4 cup fat-free low-sodium chicken broth
• 4 garlic cloves, minced (2 tsp minced garlic)
• 1 teaspoon ground ginger
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cilantro
• 1/4 teaspoon salt
• nonstick cooking spray

1. Spray skillet with non-stick cooking spray.
2. Saute onion and garlic over high heat until browned.
3. Add chicken; cook one minute without stirring. Turn and cook two or three minutes more.
4. Add the spices and stir for one minute.
5. Stir in squash, chicken broth, and raisins and bring to a boil. Reduce heat to low and cover. Simmer for 15 minutes, until squash is just tender-- not mushy.
6. Add in zucchini and simmer, uncovered for 5 minutes.

chicken breasts, butternut squash, onion, zucchini, raisins, chicken broth, garlic, ground ginger, cumin, cinnamon, cilantro, salt, nonstick cooking spray

Taken from www.food.com/recipe/moroccan-chicken-stir-fry-210067 (may not work)