Chicken Stew with Butternut Squash and Quinoa

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Name: Chicken Stew with Butternut Squash and Quinoa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 1/2 pounds Butternut squash peeled, seeded and chopped; 3 1/2 cups Chicken broth; 1 1/2 pounds Boneless, skinless chicken thighs I use chicken breasts; 1 tablespoon Olive oil; 1 medium Yellow onion finely chopped; 1/2 teaspoon Kosher Salt; 4 cloves Garlic minced; 1 1/2 teaspoons Dried oregano; 1 can (14 oz) Petite diced tomatoes; 2/3 cups Uncooked quinoa; 3/4 cups Pitted and quartered Kalamata olives; to taste Freshly ground pepper; 1/4 cups Minced parsley Flat leaf

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INGREDIENTS

1 1/2 pounds Butternut squash ; peeled, seeded and chopped
3 1/2 cups Chicken broth
1 1/2 pounds Boneless, skinless chicken thighs ; I use chicken breasts
1 tablespoon Olive oil
1 medium Yellow onion ; finely chopped
1/2 teaspoon Kosher Salt
4 cloves Garlic ; minced
1 1/2 teaspoons Dried oregano
1 can (14 oz) Petite diced tomatoes
2/3 cups Uncooked quinoa
3/4 cups Pitted and quartered Kalamata olives
to taste Freshly ground pepper
1/4 cups Minced parsley ; Flat leaf

Servings

INSTRUCTIONS

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 to 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 thighs, cover, and cook until chicken is cooked through, about 15 minutes.

Transfer the chicken thighs 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 to 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.

NOTES

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Chicken Stew with Butternut Squash and Quinoa

1 1/2 pounds Butternut squash peeled, seeded and chopped
3 1/2 cups Chicken broth
1 1/2 pounds Boneless, skinless chicken thighs I use chicken breasts
1 tablespoon Olive oil
1 medium Yellow onion finely chopped
1/2 teaspoon Kosher Salt
4 cloves Garlic minced
1 1/2 teaspoons Dried oregano
1 can (14 oz) Petite diced tomatoes
2/3 cups Uncooked quinoa
3/4 cups Pitted and quartered Kalamata olives
to taste Freshly ground pepper
1/4 cups Minced parsley Flat leaf

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 to 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 thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs 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 to 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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Nutrition

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Serving Size: 1 Serving (413g)
Recipe Makes: 6 Servings

Calories: 310
Calories from Fat: 62 (20%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 2.1g
Cholesterol 94.1mg		29 %
Sodium 413.1mg		14 %
Potassium 1000.6mg		26 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 28.4g
Protein 29g		41 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 310

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