Chicken stew with butternut squash and quinoa.
To make Chicken stew with butternut squash and quinoa you need 12 ingredients and just 13 steps. Here is how you achieve it.
Ingredients
- Prepare 1 1/2 lb of butternut squash, peeled, seeded and chopped into half inch pieces.
- You need 4 cup of reduced sodium chicken broth.
- Prepare 1 1/2 lb of boneless skinless chicken breast.
- It's 1 tbsp of evoo.
- It's 1 medium of onion, finely chopped.
- Prepare 4 clove of garlic, minced.
- You need 1 1/2 tsp of dried oregano.
- You need 14 oz of no sodium added diced tomatoes.
- You need 2/3 cup of uncooked quinoa.
- It's 3/4 cup of pitted and quartered kalamata olives.
- Prepare 1 of fresh ground black pepper, to taste.
- You need 1/4 cup of minced fresh flat-leaf parsley.
Chicken stew with butternut squash and quinoa directions
- Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
- Steamthe 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 over medium-high heat, bring the chicken broth to a simmer.
- Add the chicken breast, 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-size bowl.
- Return saucepan to the stove top to medium heat. Add evoo.
- Add onion and cook, stirring occasionally, until onion has started to turn brown, 8 to 10 minutes.
- Add the minced garlic and oregano. Cook stirring for an additional 1 minute.
- To the saucepan, add tomatoes, butternut squash pieces and 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.