Butternut Squash Chicken Street Tacos

A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 269 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons onion powder
• ½ cup chicken stock
• 4 cloves garlic, crushed
• 1 teaspoon cracked black pepper
• 1 yellow onion, sliced
• 2 tablespoons ground paprika
• 2 ½ teaspoons kosher salt
• 1 pound skinless chicken thighs
• 1 (15 ounce) can diced tomatoes in juice
• 1 pound butternut squash, cubed
• 3 sprigs fresh marjoram, chopped, or more to taste

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.

Step 3

Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.