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Easy Fall Chicken Stew with Quinoa and Butternut Squash

Easy Fall Chicken Stew with Quinoa and Butternut Squash


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  • Author: Laura Kelley
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

A hearty and nutritious fall chicken stew featuring quinoa and butternut squash, perfect for a cozy meal.


Ingredients

  • 3 Cups Butternut Squash, peeled, seeded & chopped into ½-inch pieces, about 1.5 pounds
  • 3 ½ Cups Chicken Broth, low sodium
  • 1 ½ Pounds Rotisserie Chicken, chopped
  • 1 Tablespoon Olive Oil
  • 1 Yellow Onion, medium, finely chopped
  • 1 teaspoon Kosher Salt
  • 4 Cloves Garlic, minced
  • 1 ½ teaspoons Dried Oregano
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Nutmeg
  • 1 Can Diced Tomatoes, 14oz, petite diced
  • 2/3 Cup Trader Joe’s Harvest Grains Blend, uncooked, or 2/3 cup uncooked quinoa
  • 1 teaspoon Orange Zest
  • 1 Cup Kale, chopped, *optional
  • Freshly Ground Black Pepper, to taste
  • 1/4 Cup Flat-Leaf Parsley, fresh, minced


Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent.
  2. Add the butternut squash, chicken broth, and bring to a boil.
  3. Stir in the chopped rotisserie chicken, diced tomatoes, oregano, cumin, nutmeg, and salt. Reduce heat and let simmer for about 15 minutes.
  4. Add the quinoa (or Harvest Grains Blend) and orange zest, and continue to simmer until the quinoa is cooked, about 15 minutes.
  5. If using, stir in the chopped kale and cook for an additional 5 minutes.
  6. Season with freshly ground black pepper and garnish with minced parsley before serving.

Notes

  • This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Feel free to add other vegetables like carrots or celery for extra nutrition.
  • For a spicier kick, add red pepper flakes to taste.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American