This is a great low fat recipe that will help warm you up on those cold winter days. Squash is in season so especially tasty at this time of year, and packed with vitamins.

This recipe is suitable for gastric bypass patients as it is packed with Vitamins A, C and B and minerals. Because the protein is lean and the dish is slow cooked it is easy to digest, making it a great meal for anyone. The meal itself is low in carbohydrates but if you are serving it to guests you can add a small baked potato or a portion of rice. Experiment with the flavours, adding chilli and basil or smoked paprika instead of sage, or carrots instead of squash.

Serves: 4

Nutritional value per serving (1/4 yield):

Calories: 316      Carbohydrates: 35g

Fat: 7g                   Protein: 31g


1 tbsp Olive Oil

2-3 (1lb) chicken breasts, skin removed, cut into chunks

3 tbsp flour

1 onion, diced

5 cloves of garlic, finely chopped,

1 1/2 cups chicken broth

2 tbsp low salt tomato paste

2 cups canned chopped tomatoes

½ tsp dried sage

Salt and pepper to taste.


1/ Heat the oil in a large heavy pan or casserole. Add the diced onion and fry for a few minutes, until softened.

2/ Add the chicken and garlic to the pan, stirring until the chicken is lightly browned. Add the flour and stir it in to absorb the juices from the chicken.

3/ Stir in the squash, followed by the tinned tomatoes, broth, sage, tomato paste and a pinch of salt and pepper.

4/ Cover and simmer for 10 minutes. Taste and add more seasoning if needed.

5/ Continue to simmer for half an hour, stirring occasionally, until the squash is tender and thick chicken tender and moist.


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