Chicken Butternut Squash Quinoa Stew RecipeMarch 8, 2019
A one-pot winning chicken butternut squash quinoa stew recipe full of fantastic hearty flavors. With precut butternut squash and rotisserie chicken, this makes one of the easiest chicken quinoa recipes.
Chicken Butternut Squash Quinoa Stew Recipe
Recipe by: Holly Clegg
Serves: 10, serving size: 1 cup
- 1-1/2 pounds butternut squash peeled, seeded and chopped into 1/2-inch pieces (about 3-1/2 cups)
- 1 onion chopped
- 2 teaspoons minced garlic
- 1 (14-ounce) can chopped fire-roasted tomatoes
- 6 cups low-sodium fat-free chicken broth
- 2 teaspoons dried oregano leaves
- 1/2 cup quinoa
- 3 cups cooked chopped skinless chicken breast (Rotisserie chicken)
- 1/4 cup parsley chopped
1. Preheat oven 400°F. Line baking pan with foil and coat with nonstick cooking spray.
2. Spread squash on prepared pan and roast squash 20-25 minutes or until tender and starting to brown.
3. In a large nonstick pot coated with cooking spray, sauté onion and garlic about 5 minutes until tender.
4. Add tomatoes, broth, squash, oregano, and quinoa. Bring to boil, lower heat and cover, cooking 15 minutes, or until quinoa turns translucent. Add chicken and parsley, heat a few minutes.
Nutritional Info Per Serving
Calories 147; Carbohydrates 17 grams; Fat 2 grams, Protein 16 grams
ABOUT THE AUTHORWith over 1 million cookbooks sold, Holly Clegg is a culinary expert on easy, healthy and practical recipes. She has a new book "Guy’s Guide to Eating Well: A Man’s Cookbook for Health and Wellness" and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She has also consulted for Walmart, Teflon, The Coca-Cola Company, and hospitals throughout the U.S.
See more recipes by Holly!
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