Potatoes and Leeks with Chicken

Preparation Time: 30 minutes
2 Tbsp olive oil 3 cloves garlic, minced 2 Tbsp ginger root, chopped 2 tsp curry powder 1/2 tsp dried chillies, crushed 1/4 tsp allspice 1/4 tsp cinnamon 3 leeks, trimmed and chopped 3 potatoes, peeled and cut into 1" chunks 1 cup tomato sauce, low-sodium 2 cups chicken broth, low-sodium 3 cups butternut squash, peeled and cubed 2 red bell peppers, diced 4 boned chicken breasts
Heat 1 Tbsp of oil in large saucepan or Dutch oven. Add garlic, ginger, spices and leeks. Cook for a few minutes until tender. Add potatoes, tomato sauce and chicken broth. Cook for 10 minutes. Add squash and peppers. Cook for 15 minutes or until the vegetables are tender. Lightly brush chicken breasts with oil. Grill approximately 10 minutes on each side, or until juices run clear. Cut each chicken breast into 3 or 4 large pieces and add to sauce. Serve.
Serves: 8
1 1/4 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 210 Total Fat: 5g Saturated Fat: 1g % of Calories from Fat: 21% % Calories from Sat Fat: 4%		Protein: 17g Carbohydrates: 26g Cholesterol: 35mg Dietary Fiber: 4g Sodium: 65mg
Each serving provides: An excellent source of vitamins A, C, B3, B6 and K, manganese and potassium, and a good source of fiber, iron, folate, copper, magnesium, phosphorous, selenium and vitamin B1.

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