Healthy Chicken Stew

This “New American Heartland” fall chicken stew recipe is bulked up with quinoa and butternut squash. The dish is hearty and filling, and a perfect fall or winter dinner recipe.

📝 Ingredients

• 3 Cups Butternut Squash (peeled, seeded & chopped into 1/2-inch pieces, about 1.5 pounds)
• 3 1/2 Cups Chicken Broth (low sodium)
• 1 1/2 Pounds Rotisserie Chicken (chopped)
• 1 Tablespoon Olive Oil
• 1 Yellow Onion (medium, finely chopped)
• 1 teaspoon Kosher Salt
• 4 Cloves Garlic (minced)
• 1 1/2 teaspoons Dried Oregano
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Nutmeg
• 1 Can Diced Tomatoes (14 oz, 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. 1Toss the butternut squash with olive oil, salt and pepper and bake at 400 until barely tender, about 15 minutes. Remove half of the squash pieces and set aside.
2. 2Bake the remaining squash until very tender, an additional 15 minutes. Mash this squash with the back of a fork. Set aside.
3. 3In a large dutch oven over medium heat add olive oil.
4. 4Add the onion and cook, stirring occasionally, until onion is starting to turn transleucent, 8 to 10 minutes.
5. 5Add the salt, minced garlic, oregano, cumin and nutmeg. Cook, stirring, for 1 additional minute.
6. 6To the pot, add tomatoes, butternut squash pieces, mashed butternut squash and stir to combine.
7. 7Stir in chicken broth, quinoa and kale (if using). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
8. 8Stir the chicken, orange zest and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
9. 9Stir in parsley and serve.