Autumn Chicken Bowl Quinoa (Print Version)
# Ingredients:
→ Fresh Produce
01 -
3 cups butternut squash (roughly 1.5 pounds), skinned and diced into ½-inch chunks
02 -
1 medium yellow onion, diced small
03 -
4 cloves garlic, finely chopped
04 -
1 cup shredded kale (not required, but great for extra color and health benefits)
05 -
¼ cup fresh flat-leaf parsley, finely chopped
06 -
1 orange for grating zest
→ Pantry Essentials
07 -
3½ cups low-sodium chicken broth
08 -
1 tablespoon olive oil, with extra for squash roasting
09 -
1 can (14 oz) small diced tomatoes
10 -
⅔ cup raw quinoa or Trader Joe's Harvest Grains Blend
→ Seasonings & Spices
11 -
1 teaspoon kosher salt
12 -
1½ teaspoons dried oregano
13 -
½ teaspoon ground cumin
14 -
¼ teaspoon nutmeg
15 -
Freshly cracked black pepper as needed
→ Protein
16 -
1½ pounds rotisserie chicken, torn into small chunks
# Instructions:
01 -
Mix butternut squash pieces with some olive oil, salt and pepper. Put them on a baking sheet and cook at 400°F for 15 minutes. Remove half and set aside. Cook the remaining squash another 15 minutes until very soft, then squash it down to make the stew thicker.
02 -
Warm up your dutch oven over medium heat with the olive oil. Add the diced onions and cook them until they're soft and translucent, around 8-10 minutes.
03 -
Toss in all your flavorings - the salt, chopped garlic, oregano, cumin, and nutmeg. Stir everything together and let it cook for about 60 seconds to bring out the flavors.
04 -
Pour in your tomatoes, add both the soft mashed squash and the firmer squash chunks. Mix well, then add the chicken broth, quinoa, and kale if you're including it. Bring to a light simmer, cover with the lid, and cook until the quinoa turns clear, about 15 minutes.
05 -
Mix in your chicken chunks and orange zest. Let everything bubble gently without the lid for about 5 minutes to warm through. Add pepper to your liking, sprinkle in the fresh parsley, and it's ready to enjoy!
# Notes:
01 -
You can keep this stew in your fridge for up to 4 days - it actually tastes better the next day!
02 -
Don't worry if you can't find butternut squash - acorn or kabocha work just as well
03 -
Don't skip the orange zest - it adds a surprising pop of freshness to the whole dish