Chicken and Chayote

Chicken and Chayote

Crystal Foubert

"My dad has made a side dish sort of like this for many years, but I've recently put my twist on this one. My husband adds ketchup or barbeque sauce on top of it, but I eat it just as it is."
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Ingredients

35 m servings 745 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 745 kcal
  • 37%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 77.8g
  • 25%
  • Protein:
  • 60 g
  • 120%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat the olive oil in a large skillet over medium heat; add the chicken, squash, potato, and onion; cook and stir 10 minutes. Stir in the garlic and cook until the potatoes are tender and the chicken is no longer pink in the center, 4 to 5 minutes more. Season with salt and pepper to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 12
  1. 12 Ratings

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Most helpful positive review

Really this is more of a 4 star recipe, I just thought it was too good to let it get lost at the bottom of the list because of the other rating that was only quibbling with instructions. You ju...

Most helpful critical review

What was left out was to first peel, core and chop the chayote then boil for 10 minutes. Drain chayote and place on paper towels to absorb the water. Heat oil in skillet until very hot. Add pota...

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What was left out was to first peel, core and chop the chayote then boil for 10 minutes. Drain chayote and place on paper towels to absorb the water. Heat oil in skillet until very hot. Add pota...

Really this is more of a 4 star recipe, I just thought it was too good to let it get lost at the bottom of the list because of the other rating that was only quibbling with instructions. You ju...

This receipe is easy and delicous. I found chayote squash in the store and it sounded interesting. ths receipe was just what i needed.

Good, simple recipe! I live in Mexico and was just given a bunch of chayote. I needed a good "quick" recipe. This fit the bill. Was glad to see the suggestions to boil the chayote first. If you ...

A simple recipe using chayote which I had a hard time figuring out how to use. I tried the recipe both with pre-boiling and w/o. Both ways worked out for me. Much more flavor than anticipated.

I liked this. The squash does take longer than the potatoes so cook that a bit first and then add potatoes, cook a bit and then add chicken and onion. I did top it with a ketchup as the recipe s...

I am only giving four stars because I changed the recipe so much, I'm not really sure what the original one would be like! In browsing for an idea for what to do with some leftover ham, and a ch...

I made this tonight, and the family gave it rave reviews. This is the first time we've had potatoes in a dish of this type, and it worked out quite well! I made three alterations: 1. We ha...

This was a big hit in my house, and when the chayotes look good, I pick them up - so it's a fairly regular dinner here.

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