Pumpkin, White Bean and Chicken

1 lbs. skinless, boneless chicken breasts, sliced into bite-sized pieces
6 cups fresh pumpkin, cubed
1 can white beans, drained and rinsed
1 cup celery, sliced
1 red bell pepper, chopped
1 tsp. lemon juice
2 Tbsp. tomato paste
2 Tbsp. cilantro
3 cups brown rice, cooked
3 Tbsp. balsamic vinegar
1 3/4 cup vegetable broth
4 cloves garlic, peeled
1 large onion, chopped
1 Tbsp. olive oil
tsp. thyme
1 bay leaf
Dash of sea salt and pepper

Heat olive oil in a large pan over medium-high heat.
Add chicken and onion; stir frequently until chicken is cooked.
Add red bell pepper, celery, balsamic vinegar and lemon juice. Cook for 3 minutes.
Add pumpkin, broth, cilantro, salt, pepper, bay leaf, thyme, garlic, cilantro and white beans.
Reduce heat to low; continue to stir occasionally. Cook for 15 minutes.
Slowly add in warm rice; continue to stir. Simmer for 2 minutes.
Remove from heat and transfer to serving dishes.
Serve with a dollop of Greek yogurt and a sprinkling of bran crumbs.

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