If you had a busy day and don’t want to spend too much thinking about dinner, our one-pot tortellini soup is the answer. Bold Italian flavors simmering away in a clear broth makes for a bowl that’s perfect for chilly nights.

Active time: 10 minutes | Total time: 15 minutes

One-Pot Tortellini Soup

Ingredients

• 2 tsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 1/2 tsp dried Italian seasoning
• 1/4 tsp crushed red pepper
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper
• 1 32-oz. carton low-sodium vegetable or chicken broth
• 1 14.5-oz. can low-sodium diced tomatoes in juice
• 1 9-oz. package refrigerated whole-wheat cheese tortellini
• 3 cups baby spinach

Directions

Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Sauté for about 4 minutes, or until the onion is tender.

Stir in the broth and tomatoes and bring the mixture to a boil. Add the tortellini, reduce the heat, and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked through.

Stir in the spinach and cook for about 30 seconds, or until wilted. Remove from the heat and serve immediately.

Serves: 4 | Serving Size: 1 3/4 cups 

Nutrition (per serving): Calories: 271; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 38mg; Sodium: 835mg; Carbohydrate: 40g; Dietary Fiber: 6g; Sugar: 7g; Protein: 12g

Nutrition Bonus: Potassium: 489mg; Iron: 20%; Vitamin A: 142%; Vitamin C: 14%; Calcium: 16%

Originally published: March 19, 2016; Updated June 2026

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Much quicker than take-out, these chicken tacos take just 8 minutes to cook in the Instant Pot or electric pressure cooker. Quick-pickled onions and shredded cabbage add crunch and extra nutrients.

Active time: 15 minutes | Total time: 40 minutes

Pressure Cooker Chicken Adobo Tacos

Ingredients

• 1 cup water
• 3 tbsp white wine vinegar
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1/2 medium red onion, thinly sliced
• 1 1/2 lb boneless, skinless chicken thighs, fat trimmed
• 1/2 cup fresh tomato salsa
• 1/4 cup low-sodium chicken broth
• 1 chipotle pepper in adobo, chopped
• 1 tsp cumin
• 1 tbsp cornstarch
• 8 (6-inch) corn tortillas, warmed
• 2 cups red cabbage, finely shredded

Directions

In a small saucepan, combine water with the vinegar, salt and sugar. Bring to a boil over high heat. Place the onion in a medium nonreactive container and pour the pickling liquid over the top. Let stand at room temperature while preparing the taco filling.

In the Instant Pot or electric pressure cooker, combine the chicken thighs, salsa, broth, chipotle pepper, and cumin. Lock the lid, select the pressure cook function, and adjust to high pressure. Ensure the steam valve is in the sealing position and the keep-warm setting is off. Cook for 8 minutes, or until the chicken reaches an internal temperature of 165°F.

When the cooking time is up, let the pressure naturally release for 5 minutes, then carefully quick-release the remaining pressure Transfer the chicken to a cutting board and chop. Select sauté and adjust to high heat. In a small bowl, mix the cornstarch with 1 tbsp water and stir into the pot. Simmer until thickened and bubbly, about 2-3 minutes, then pour over the chicken.

Drain the pickled onions. Fill the tortillas with the chicken and top with cabbage and pickled onions. Serve immediately.

Serves: 4 | Serving Size: 2 tacos, stuffed with 3/4 cups chicken, 2 tbsp pickled onions and 1/2 cup cabbage

Nutrition (per serving): Calories: 365; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 160mg; Sodium: 720mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 7g; Protein: 37g

Nutrition Bonus: Calcium: 7%; Iron: 16%; Potassium: 615mg; Vitamin A: 13%; Vitamin C: 40%

Originally published: June 7, 2018; Updated May 2026

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Say goodbye to store-bought granola because you can now make your own using six simple pantry ingredients. Just toss rolled oats, oil, honey, vanilla, cinnamon and walnuts together then bake to a golden perfection.

Active time: 10 minutes | Total time: 35 minutes

Nutty Granola

Ingredients

• 6 cups (480g) rolled oats
• 1/4 tsp salt
• 1/2 cup (112g) canola oil
• 1/2 cup (160g) honey
• 2 tsp vanilla
• 2 tsp cinnamon
• 2 cups (234g) walnuts, roughly chopped (almonds work well too)
• Cooking spray

Directions

Preheat the oven to 300°F (149°C).

In a large bowl, combine the rolled oats and salt.

In a separate microwave-safe bowl, combine the oil, honey, vanilla, and cinnamon. Microwave for 30 seconds to soften the mixture, then whisk until well combined. Pour over the oat mixture and stir thoroughly to coat.

Add the walnuts and stir to combine. Spread the mixture evenly on a baking sheet coated with nonstick cooking spray.

Bake for 25 minutes, stirring every 10 minutes to ensure even browning, until the granola is golden brown.

Allow the granola to cool completely on the baking sheet, breaking up large clusters as needed. Store in an airtight container for up to 1 month.

Serves: 16 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 305; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 39mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 9g; Protein: 6g

Nutrition Bonus: Potassium: 182mg; Iron: 10%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%

Originally published July 15, 2015; Updated June 2026

The post Nutty Granola appeared first on MyFitnessPal Blog.

Omega-3-rich salmon is the perfect fish for grilling — its naturally high fat content keeps it moist and flavorful over high heat, making it far more forgiving than leaner fish that can dry out quickly on the grill (1). Bold and satisfying, salmon can stand up to big flavors, which is why it pairs so beautifully with this zesty Sriracha aioli. These sliders come together in just 20 minutes and are impressive enough to serve at your next cookout.

Active time: 20 minutes | Total time: 20 minutes

Salmon Sliders with Sriracha Aioli 

Ingredients

• Cooking spray
• 1/3 cup (83g) light mayonnaise
• 1 tbsp fresh cilantro, chopped
• 1 tbsp Sriracha pepper sauce
• 1 tsp low-sodium soy sauce
• 1 lb (455g) sockeye salmon fillet, skin and pin bones removed
• 8 slider buns
• 1 cup packed baby arugula

Directions

Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat the grill rack with cooking spray.

In a small bowl, combine the mayonnaise, cilantro, Sriracha, and soy sauce. Cover and refrigerate until ready to serve.

Cut the salmon into 8 pieces, about 55g each. Grill for 3–5 minutes, turning once, until the salmon reaches an internal temperature of 145°F. Thin tail pieces may be grilled on lightly greased foil and stacked after grilling if needed.

Spread about 1 tsp of the aioli on the cut side of each bottom bun. Top with the salmon and arugula then place the top bun in place. Secure with a pick if desired and serve immediately.

Serves: 4 | Serving Size: 2 sliders (each includes 2 oz. salmon + 1 tsp sauce)

Nutrition (per serving): Calories: 446; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 63mg; Sodium: 739mg; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g

Nutrition Bonus: Potassium: 509mg; Iron: 12%; Vitamin A: 9%; Vitamin C: 6%; Calcium: 10%

Originally published: September 12, 2015; Updated June 2026

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Lettuce wraps are an easy way to enjoy a low-carb meal. This recipe features lean ground turkey sautéed with zucchini and mushrooms served on butter lettuce leaves. You can make the lettuce wrap filling ahead of time, freeze it, then reheat and eat when you’re ready. If you’re packing lettuce wraps for lunch, make sure to store the lettuce leaves separately.

Active time: 25 minutes | Total time: 30 minutes

Ground Turkey Lettuce Wraps

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 oz. (150 g) mushrooms (about 8–10 medium), diced
• 1 medium zucchini, diced
• 2 cloves garlic, minced
• 1 lb lean (93/7) ground turkey
• 1/2 cup tomato sauce
• 1 tsp sugar
• 1 tbsp chili powder
• 1 tbsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 24 butter lettuce leaves
• 8 tbsp nonfat plain Greek yogurt

Directions

Heat a large sauté pan over medium-high heat. Add the oil, zucchini, and mushrooms and cook, stirring occasionally, until they begin to brown, about 4–5 minutes.

Add the onion and continue to cook for another 3–4 minutes, until softened. Add the garlic and cook for 30 seconds more, until fragrant.

Add the ground turkey and increase heat to medium-high. Cook, breaking up the meat as it cooks for about 10–12 minutes, or until it reaches an internal temperature of 165°F.

Add the tomato sauce, sugar, chili powder, paprika, salt and black pepper and simmer for 4 minutes, or until slightly thickened. Remove from heat.

To serve, spoon 1/4 cup of the turkey mixture onto each lettuce leaf. Top each wrap with 1 tsp nonfat plain Greek yogurt and serve immediately.

Serves: 4 | Serving Size: 1 1/2 cups turkey mixture + 6 lettuce leaves + 6 tsp nonfat plain Greek yogurt

Nutrition (per serving): Calories: 281; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 4g; Cholesterol: 86mg; Sodium: 583mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 6g; Protein: 27g

Nutrition Bonus: Potassium: 822mg; Iron: 18%; Vitamin A: 63%; Vitamin C: 20%; Calcium: 11%

Originally published: October 15, 2016; Updated April 2026

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Enjoy this easy, breezy mango-pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is sweetened naturally with chunks of pineapple and mango, along with toasted coconut flakes. Plain yogurt is an excellent breakfast choice because it’s a probiotic (e.g. source of good bacteria), and contains protein, calcium and vitamin D (1,2).

Active Time: 10 minutes  | Total Time: 10 minutes

Mango-Pineapple Yogurt Bowl

Ingredients

• 1 tbsp unsweetened coconut flakes
• 1 cup (245 g) plain nonfat Greek yogurt
• ¼ cup (41 g) diced pineapple, fresh or frozen
• ¼ cup (41 g) diced mango, fresh or frozen
• 1/2 cup unsweetened bran cereal

Directions

In a non-stick pan, toast coconut flakes over medium-high heat until golden brown, about 1-2 minutes. Remove from heat and set aside.

Assemble yogurt bowl by layering yogurt, pineapple chunks and mango chunks. Top with toasted coconut flakes and bran cereal.

Serves: 1 |  Serving Size: 1 yogurt bowl

Nutrition (Per serving): Calories: 292; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 12mg; Sodium: 196mg; Carbohydrate: 46g; Dietary Fiber: 16g; Sugar: 19g; Protein: 28g

Nutrition Bonus: Potassium: 608mg; Iron: 18%; Vitamin A: 0%; Vitamin C: 58%; Calcium: 38%

Originally published June 3, 2015; Updated February 2026

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Mini muffins that are as nutritious as they are convenient — these banana bran bites deliver a satisfying combination of fiber, whole grains, and natural sweetness in just a few bites. Ripe banana and light molasses keep things sweet while wheat bran adds a hearty texture and a boost of dietary fiber. They bake in just 10 minutes and store beautifully, making them one of the easiest meal prep wins you can add to your routine

Active time: 15 minutes | Total time: 25 minutes

Mini Banana Bran Muffin

Ingredients

• Cooking spray
• 1 cup (52g) unprocessed wheat bran
• 1 cup (120g) all-purpose flour
• 1/4 cup (55g) firmly packed light brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large (50g each) eggs
• 1 cup (244g) skim (1%) milk
• 1 medium (126g) ripe banana (about 1/3 cup mashed)
• 1/4 cup (80g) light molasses
• 1 tsp vanilla extract

Directions

Preheat the oven to 375°F (190°C). Coat 32 mini muffin cups with cooking spray, or line with paper liners and spray the liners with cooking spray.

In a large bowl, combine the wheat bran, flour, brown sugar, baking powder, cinnamon, and salt.

In a medium bowl, whisk together the eggs, milk, banana, molasses, and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until moistened.

Spoon 1 1/2 tbsp batter into each prepared muffin cup. Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.

Serves: 10 | Serving Size: 3 mini muffins 

Nutrition (per serving): Calories: 148; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 42mg; Sodium: 183mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 15g; Protein: 4g

Nutrition Bonus: Potassium: 300mg; Iron: 11%; Vitamin C: 2%; Calcium: 12%

Originally published January 20, 2016; Updated June 2026

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When a pizza craving strikes, these mini flatbread pizzas are the answer. Built on crispy mini pita bread and topped with a creamy ricotta-mozzarella blend, fresh basil, and vibrant vegetables, they deliver big pizza flavor. Ready in just 15 minutes and easily customizable with your favorite toppings, these are a weeknight staple worth keeping in your back pocket.

Active time: 10 minutes | Total time: 15 minutes

Mini Flatbread Pizzas

Ingredients

• 2 tbsp pizza sauce
• 2 (1-oz. or 30g) mini pita breads
• 2 tbsp fresh basil, thinly sliced, plus more for garnish
• 2 tbsp part-skim ricotta cheese
• 2 tbsp shredded part-skim mozzarella cheese
• 6 grape tomatoes, halved 
• 1/2 small yellow bell pepper, thinly sliced
• 2 tbsp thinly sliced red onion

Directions

Preheat the oven or toaster oven to 400°F (200°C).

Spread 1 tbsp pizza sauce evenly over each pita. Sprinkle with the sliced basil. Stir together the ricotta and mozzarella cheeses, then dollop evenly over the pitas. Arrange the tomatoes, bell pepper, and red onion evenly on top.

Bake for about 6-8 minutes, or until the cheese is melted and the vegetables are tender. Garnish with fresh basil, if desired, and serve immediately.

Serves: 2 | Serving Size: 1 mini pizza

Nutrition (per serving): Calories: 121; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 13mg; Sodium: 343mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 4g; Protein: 9g

Nutrition Bonus: Potassium: 217mg; Iron: 7%; Vitamin A: 4%; Vitamin C: 70%; Calcium: 15%

Originally published March 4, 2016; Updated June 2026

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Quickly transform leftover chicken into cheesy chicken quesadillas served with fresh homemade salsa. Our baked version is much easier to manage because the chicken quesadilla cooks on both sides at the same time — no flipping needed.

Active Time: 10 min | Total Time: 20 min

Baked Chicken Quesadilla

Ingredients

• Cooking spray
• 1 medium (120g) tomato, seeded and chopped
• 1/4 cup (40g) chopped onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp ground cumin
• 1 cup (140g) cooked chicken breast, shredded
• 1/2 cup (55g) shredded pepper jack cheese
• 2 (8-inch/20cm) whole-wheat, high-fiber tortillas

Directions

Preheat the oven to 425°F (220°C).

In a small bowl combine tomato, onion, cilantro, lime juice, cumin and salt; set aside.

Lightly coat one side of each tortilla with cooking spray. Place one tortilla, sprayed side down, on a baking sheet. Top with the chicken and cheese, then top with the remaining tortilla, sprayed side up.

Bake for about 10 minutes, or until golden brown. Cut into quarters and serve with the salsa.

Serves: 2 |  Serving Size: 1/2 quesadilla & 1/2 cup salsa

Per serving: Calories: 320; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 90mg; Sodium: 602mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 23; Protein: 30g

Nutrition Bonus: Potassium: 452mg; Iron: 9%; Vitamin C: 21%; Calcium: 27% 

Originally published May 2016 Updated May 2026

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Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile, a dash of cumin and served with creamy avocado for a delicious and nutritious meal.

RD Tip: Black beans are a protein-fiber powerhouse and deliver a host of micronutrients like folate, potassium and magnesium (1).

Active time: 10 minutes | Total time: 30 minutes

Slow Cooker Black Bean Soup

Ingredients

• 1 lb (454g) dried black beans, sorted and rinsed
• 1 large (150g) onion, coarsely chopped
• 1 medium (120g) green bell pepper, coarsely chopped
• 3 garlic cloves, minced
• 4 cups (960g) low-sodium vegetable broth
• 1 tbsp ground cumin
• 2 tbsp chopped chipotle chiles in adobo sauce
• 3 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp salt
• 2 tbsp light sour cream
• 1 small avocado, diced
• 6 fresh cilantro sprigs for garnish (optional)

Directions

Place beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.

TIME-SAVING TIP: Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak for 1 hour. Drain and discard water.

Combine beans, onion, bell pepper and garlic in a 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours or on high for 5 hours until the beans are tender. Stir in chipotle, cilantro, lime juice and salt.

For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Alternatively, transfer in batches to a blender. Remove stopper from lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.

Top each serving with 1 tsp sour cream, 2 tbsp chopped avocado and a sprig of cilantro.

Serves: 6 |  Serving Size: 1 ⅓  cups + 1 tsp sour cream + 2 tbsp diced avocados

Nutrition (per serving): Calories: 344; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 511mg; Carbohydrate: 58g; Dietary Fiber: 15g; Sugar: 5g; Protein: 19g

Nutrition Bonus: Potassium: 1532mg; Iron: 30%; Vitamin A: 105%; Vitamin C: 47%; Calcium: 16% 

Originally published May 1, 2020; Updated April 2026

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This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.

Active time: 25 minutes | Total time: 30 minutes

Asparagus Rice Bowl with Almond Pesto

Ingredients

Brown Rice:

• 2 cups (400g) cooked long-grain brown rice

Roasted Asparagus:

• 1 bunch asparagus (224g, about 14 stalks)
• 1 tbsp olive oil
• ¼ tsp salt 
• ⅛ tsp black pepper
• 5 large cloves of garlic, minced
• 1 lemon, cut into slices

Vegan Pesto:

• 2 cloves garlic, minced
• 2/3 cup (16g) fresh basil
• 1 lemon, juiced
• 1/2 tbsp nutritional yeast
• 1/4 cup (35g) raw almonds
• 2 tbsp olive oil
• 2 tbsp water
• ¼ tsp salt 
• ⅛ tsp black pepper

Toppings (optional):

• 1/3 cup (50g) sliced almonds, dry toasted in a pan
• Black pepper
• Additional fresh lemon slices

Directions

Roasted Asparagus:

Preheat the oven to 425°F (218°C).

Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.

Bake asparagus in the oven for 15-20 minutes, or until slightly tender. Discard lemon slices.

Vegan Pesto:

While the asparagus is roasting, make the pesto. Add all pesto ingredients into a food processor or high-speed blender and process on high until the pesto is smooth.

Putting it all Together:

In a mixing bowl, combine cooked brown rice with the pesto.

To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and additional fresh lemon slices, if desired. Serve and enjoy!

Serves: 2 | Serving Size: 1 bowl

Nutrition (per serving, without toppings): Calories: 575; Total Fat: 32g; Saturated Fat: 4g; Monounsaturated Fat: 21g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 605mg; Carbohydrate: 64g; Dietary Fiber: 10g; Sugar: 4g; Protein: 13g

Nutrition Bonus: Potassium: 703mg; Iron: 21%; Vitamin A: 21%; Vitamin C: 79%; Calcium: 14%

Originally published April 5, 2019; Updated June 2026

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Spiced just right for fall, this flavorful chicken and butternut squash stew is delicious served over whole wheat couscous. To save time, look for cubed winter squash in the produce department—you can also substitute with sweet potatoes.

Active time: 20 minutes | Total time: 30 minutes

One-Pot Chicken & Butternut Squash Stew

Ingredients

• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1” pieces
• 1 medium (110g) onion, chopped
• 2 tsp ras el hanout spice blend*
• 1/2 tsp salt, divided
• 3 cups low-sodium chicken broth, divided
• 4 cups (560g) butternut squash, diced into 1” cubes
• 1 14.5-oz. can fire-roasted diced tomatoes, undrained
• 2 tbsp chopped fresh cilantro
• 1 1/2 cups (260g) whole-wheat couscous

Directions

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and onion and cook for about 3 minutes, stirring frequently, until the chicken is lightly browned and the onion is translucent.

Stir in the ras el hanout spice blend and 1/4 tsp salt and cook for 1 minute. Add 1 cup chicken broth, the butternut squash, and tomatoes. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the squash is tender. Stir in the cilantro.

Meanwhile, bring the remaining 2 cups chicken broth to a boil in a saucepan over medium-high heat. Whisk in the couscous and remaining 1/4 tsp salt. Remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork.

Spoon the couscous into a serving bowl or onto individual plates. Top evenly with the chicken and squash mixture and drizzle with the pan juices.

*Ras el Hanout is a seasoning blend with a very lengthy list of spices used in Moroccan and North African cuisine. For this recipe, you can substitute 3/4 tsp ground cumin, 1/2 tsp ground ginger, 1/4 tsp paprika, 1/4 tsp ground coriander, 1/8 tsp ground cinnamon, a pinch of ground allspice, and a pinch of cloves.

Serves: 6 | Serving Size: 3/4 cup couscous + 1 cup chicken and squash mixture

Nutrition (per serving): Calories: 319; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 55mg; Sodium: 567mg; Carbohydrate: 47g; Dietary Fiber: 10g; Sugar: 6g; Protein: 26g

Nutrition Bonus: Potassium: 1008mg; Iron: 13%; Vitamin A: 307%; Vitamin C: 36%; Calcium: 8%

Originally published December 7, 2015; Updated June 2026

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