Chicken Stew with Butternut Squash & Quinoa
PrintIngredients
- 1½ lb. butternut squash peeled, seeded & chopped into ½-inch pieces
- 3½ cups gluten free chicken broth
- 1½ lb. boneless skinless chicken breast
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- ½ tsp sea salt
- 4 cloves garlic minced
- 1½ tsp dried oregano
- 1 can 14 oz diced tomatoes
- ? cup uncooked red quinoa
- Freshly ground black pepper to taste
Instructions
- Steam the butternut squash until barely tender (10 minutes or so). Remove half of the squash pieces and set aside.
- Steam the remaining squash until very tender (4 to 6 minutes). Mash this squash and set aside.
- In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
- Add chicken breasts, cover, and cook until chicken is cooked through (15 minutes).
- Transfer the chicken breasts 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 thr onion and cookuntil onion is starting to turn brown, (about 8 to 10 minutes)
- Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
- Now, add tomatoes and all of the butternut squash. Stir to combine.
- Stir in the chicken broth and quinoa. Bring to a simmer, cover and cook about 15 minutes.
- Shred the chicken.
- Stir in the chicken and pepper into the stew and simmer, uncovered, about 5 minutes.
- Once heated throughout, serve.