Nutritional Wisdom with Carly Pollack

Chicken Stew with Squash and Quinoa

1/2 medium butternut squash, cubed
1 3/4 cup chicken broth
3/4 lb boneless, skinless chicken thighs
1/2 tbsp grapeseed oil
1/2 medium onion, diced
1/4 tsp sea salt
2 cloves garlic, minced
3/4 tsp oregano
1/2 medium tomato, diced
1/3 cup uncooked quinoa
1/2 cup pitted olives, quartered
black pepper, to taste
2 tbsp parsley, chopped

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside. In a large saucepan over medium-high heat, bring the chicken broth to a simmer. Add chicken, cover, and cook until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate and allow to cool. Pour broth into a medium-sized bowl. Return the saucepan to the stovetop and lower the heat to medium. Add the oil. Add onion and cook, stirring occasionally, until onion turns brown, 8 to 10 minutes. Add minced garlic and oregano. Cook, stirring, for 1 minute. Add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes. Shred the chicken with a fork. Stir the chicken, olives, and pepper into the stew and simmer, uncovered, about 5 minutes. Stir in the parsley and serve.

2 Servings