1. In large non-stick skillet, heat 1 tsp (5 mL) canola oil over medium-high heat. Add chicken and cook until golden brown; about 4 minutes on each side. Remove to a plate; cover and keep warm.
  2. Add remaining canola oil, onion and squash; cook stirring occasionally, until softened, about 3 minutes. Add garlic, turmeric, cinnamon and raisins; stir to coat vegetables.
  3. Add chicken broth and lemon strips to skillet; and bring to a simmer. Return chicken to skillet; cover and cook until chicken is cooked through, 10 to 12 minutes.
  4. Stir in lemon juice and chickpeas; cook 2 minutes longer.
  5. Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.

Per serving (1 of 2)

Calories 380
Protein 23 g
Sodium 200 mg
Potassium 1009 mg
Total fat 11 g
Saturated fat 2 g
Cholesterol 85 mg
Carbohydrates 49 g
Fibre 9 g
Sugars 20 g
Added sugars 0 g