Chicken Stew with Butternut Squash & Quinoa

Ingredients:

• 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces

• 3½ cups low-sodium chicken broth

• 1½ lb. boneless, skinless chicken breast

• 1 T olive oil

• 4 cloves garlic, minced

• 1½ tsp oregano

• 1 can (14 oz) low sodium diced tomatoes

• ⅔ cup uncooked quinoa

• Black pepper

• ¼ cup minced parsley

Instructions

1. Steam the butternut squash for 16 minutes and mash with the back of a fork 

2. Bring the chicken broth to a simmer over medium heat 

3. Add chicken breasts and cook for 15 minutes, remove and pour broth into a medium-sized bowl.

4. Add onion and olive oil and cook, stirring occasionally for 8-10 minutes.

5. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.

6. To the saucepan, add tomatoes, butternut squash pieces, and mashed butternut squash. Stir to combine.

7. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook for about 15 minutes.

8. Shred the chicken with your fingers and stir in. Garnish with parsley and serve.

Per serving (1 ½ cups): 300 calories; 8g fat; 30 g carbohydrates; 2 g total sugars; 1g fiber; 20g protein; 830 mg sodium