Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4-6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
Add chicken, cover and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8-10 minutes.
Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork.
Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
Stir in parsley and serve.
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|Serving Size: 1 Serving (6273g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6229 (56%)|
|Amt Per Serving||% DV|
|Total Fat 692.1g||923 %|
|Saturated Fat 193.7g||968 %|
|Monounsaturated Fat 287g|
|Polyunsanturated Fat 150.5g|
|Cholesterol 3696.3mg||1137 %|
|Sodium 5077.3mg||175 %|
|Potassium 13608.9mg||358 %|
|Total Carbohydrate 211g||62 %|
|Dietary Fiber 32.9g||131 %|
|Sugars, other 178.1g|
|Protein 977.5g||1396 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11169
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