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4.4 from 96 votes

Chicken and Butternut Squash Quinoa Stew

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion finely chopped
  • 1 ½ teaspoon dried oregano
  • 4 cloves garlic finely minced
  • 4 cups low-sodium chicken broth
  • 1 ½ pounds boneless skinless chicken thighs or chicken breasts
  • 1 (14-ounce) (14-ounce) can petite or regular diced tomatoes
  • 3 cups chopped butternut squash about 1 medium squash, peeled and seeded
  • ⅔ cup uncooked quinoa
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1-2 cups chopped fresh spinach

Instructions

    Cup of Yum
  1. In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.
  2. Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

Nutrition Information

Serving 1 Serving Calories 311kcal (16%) Carbohydrates 30g (10%) Protein 32g (64%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 73mg (24%) Sodium 472mg (20%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 311kcal 16%
Carbohydrates 30g 10%
Protein 32g 64%
Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 73mg 24%
Sodium 472mg 20%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.