Preparation Time: 20 minutes
Cooking Time: 37 minutes

6-1/4 cups low-sodium vegetable broth
4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeño pepper, seeded and minced
1-1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained

1. Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeño pepper.

2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.

3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.

Calories Per Serving: 195
Fat: 1 g
Cholesterol: 47 mg
Protein: 23 g
Carbohydrates: 25 g
Dietary Fiber: 5 g
Sodium: 47 mg

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Excerpted from 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger Copyright© 1999 by Sarah Schlesinger. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.