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Ready in less than 30 minutes, this easy recipe is rich in flavor and heart-healthy nutrients, including disease-fighting antioxidants. Studies suggest that pumpkins and their seeds help support the heart and cardiovascular system, reduce risk for type 2 diabetes, decrease inflammation throughout the body and improve blood pressure. The beta carotene compounds that give pumpkins their vivid orange color may also reduce risk for some forms of cancer. If you use canned pumpkin puree for this recipe, be sure to buy the unsweetened variety, not pumpkin pie filling.
4 skinless, boneless chicken breasts
Salt (optional)
Pepper
1 tablespoon olive oil
½ red onion, diced
1 jalapeno pepper, diced
2 cloves of garlic, peeled and minced
1 tablespoon fresh ginger, grated
½ teaspoon turmeric
1 tablespoon curry powder
1½ teaspoons pumpkin spice blend
1 can light coconut milk
2 cups pureed pumpkin
Roasted pumpkin seeds or chopped parsley, for garnish.
Slice chicken breasts into 1-inch cubes. Season with salt (if using) and pepper. Heat olive oil over medium heat in a large, heavy-bottomed pot. Add chicken cubes and sauté, stirring every two to three minutes, until browned on all sides. Transfer to a bowl. In the same pot, cook onion, jalapeno, garlic and ginger over medium-low heat for three to four minutes, until fragrant. Add turmeric, curry powder and pumpkin spice and cook for an additional two minutes. Add coconut milk, pumpkin and chicken to the pot and stir. Simmer over medium low-heat for ten to 15 minutes, until chicken is cooked through. Transfer to serving dish and top with roasted pumpkin seeds or chopped parsley. Serve with rice, naan, pita bread, or cauliflower rice and enjoy! Serves six. Adapted from Aducksoven.com.
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