Description
Warm up this winter with a hearty, nutritious stew combining tender chicken, quinoa, and roasted butternut squash. It's the perfect balance of comfort and health, with a rich, savory broth that's both filling and satisfying.
Ingredients
Scale
- 2 chicken breasts, diced
- 1 cup quinoa, rinsed
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper, then roast for 20-25 minutes, or until tender.
- Sauté the chicken and vegetables: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove and set aside. In the same pot, sauté onion and garlic until soft.
- Cook the stew: Add quinoa, chicken broth, thyme, cumin, and roasted squash. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until quinoa is cooked and the chicken is fully tender.
- Combine and serve: Stir in the cooked chicken, adjust seasoning with salt and pepper, and simmer for a few more minutes. Serve hot.
Notes
- Feel free to swap chicken for turkey or a plant-based protein.
- If you prefer a thicker stew, add extra quinoa or reduce the broth.
- You can also add other root vegetables like carrots or parsnips for more variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g