Pulled Chicken Adobo Stuffed Acorn Squash
Smoky, spicy adobo chicken is balanced by sweet and creamy
acorn squash with crunch from bell peppers, red onion, and
jicama. Top with guacamole to cool your palate.
Ingredients
2 acorn squash, halved and seeded
1 T and 2 tsp olive oil, divided
1 lb boneless, skinless chicken breast
1⁄2 cup diced red onion
1 cup diced red bell pepper
1⁄2 cup no-salt-added black beans, rinsed and drained
1 cup diced jicama
1⁄2 cup chopped cilantro
1 tsp kosher salt
Freshly ground pepper
1 T minced garlic
1 chipotle pepper in adobo sauce, minced
1 T adobo sauce (from can)
1⁄2 tsp ground cumin
1⁄4 cup low-sodium broth
1 T lime juice
Directions
1. Preheat oven to 400° F. Place the acorn squash halves cut
side up on a foil-lined baking sheet. Drizzle squash halves
with 1 T olive oil and rub to coat. Bake for 30 to 45 minutes
(depending on size) until flesh is tender. When the squash
is cool enough to handle, carefully scoop the flesh of the
squash, making sure not to tear the skin of the squash bowls.
Mash and set aside.
2. While squash is baking, bring a pot of water to a boil,
reduce to simmer, and poach chicken about 10 minutes until
cooked through. Remove and set aside to cool. When cool
enough to handle, shred chicken.
3. Heat 1 tsp olive oil in a large sauté pan over medium-high
heat. Sauté onion and peppers for 5 minutes. Add black beans
and sauté another minute. Transfer to the bowl of mashed
squash, add diced jicama, most of the cilantro, salt, and
pepper. Toss to combine.
4. Heat remaining 1 tsp olive oil in sauté pan over mediumhigh
heat. Add garlic, chopped chipotle pepper, adobo sauce,
and cumin, and stir together for 30 seconds to 1 minute.
Deglaze the pan with the broth and lime juice. Reduce heat to
medium-low; add shredded chicken to pan and toss to coat
with sauce.
5. To assemble, spoon squash vegetable mixture into the
empty squash bowls. Top with adobo chicken and garnish
with remaining cilantro.
Nutrient Analysis per serving
Calories: 324; Total fat: 9 g; Sat fat: 1.5 g; Trans fat: 0 g;
Cholesterol: 63 mg; Sodium: 571 mg; Total carbohydrate:
36 g; Dietary fiber: 8 g; Sugar: 3 g; Protein: 28 g
Smoky, spicy adobo chicken is balanced by sweet and creamy
jicama. Top with guacamole to cool your palate.
Ingredients
2 acorn squash, halved and seeded
1 T and 2 tsp olive oil, divided
1 lb boneless, skinless chicken breast
1⁄2 cup diced red onion
1 cup diced red bell pepper
1⁄2 cup no-salt-added black beans, rinsed and drained
1 cup diced jicama
1⁄2 cup chopped cilantro
1 tsp kosher salt
Freshly ground pepper
1 T minced garlic
1 chipotle pepper in adobo sauce, minced
1 T adobo sauce (from can)
1⁄2 tsp ground cumin
1⁄4 cup low-sodium broth
1 T lime juice
Directions
1. Preheat oven to 400° F. Place the acorn squash halves cut
side up on a foil-lined baking sheet. Drizzle squash halves
with 1 T olive oil and rub to coat. Bake for 30 to 45 minutes
(depending on size) until flesh is tender. When the squash
is cool enough to handle, carefully scoop the flesh of the
squash, making sure not to tear the skin of the squash bowls.
Mash and set aside.
2. While squash is baking, bring a pot of water to a boil,
reduce to simmer, and poach chicken about 10 minutes until
cooked through. Remove and set aside to cool. When cool
enough to handle, shred chicken.
3. Heat 1 tsp olive oil in a large sauté pan over medium-high
heat. Sauté onion and peppers for 5 minutes. Add black beans
and sauté another minute. Transfer to the bowl of mashed
squash, add diced jicama, most of the cilantro, salt, and
pepper. Toss to combine.
4. Heat remaining 1 tsp olive oil in sauté pan over mediumhigh
heat. Add garlic, chopped chipotle pepper, adobo sauce,
and cumin, and stir together for 30 seconds to 1 minute.
Deglaze the pan with the broth and lime juice. Reduce heat to
medium-low; add shredded chicken to pan and toss to coat
with sauce.
5. To assemble, spoon squash vegetable mixture into the
empty squash bowls. Top with adobo chicken and garnish
with remaining cilantro.
Nutrient Analysis per serving
Calories: 324; Total fat: 9 g; Sat fat: 1.5 g; Trans fat: 0 g;
Cholesterol: 63 mg; Sodium: 571 mg; Total carbohydrate:
36 g; Dietary fiber: 8 g; Sugar: 3 g; Protein: 28 g
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