This stew is yummy, healthy, and pretty easy! I ran across THIS recipe on Pinterest and felt a little intimidated at first... but I decided to switch up a few ingredients, and had a butternut squash I wanted to use. I loved how it turned out!
So don't feel overwhelmed with all those healthy ingredients. Give it a try! I am sure the original recipe would be excellent too, but here is my version:
Ingredients
1 1/2 lb Butternut Squash, peeled, seeded, & chopped into 1/2 inch pieces
4 Cups Chicken Broth
1 lb Chicken Tenderloins
1 Tbls Olive Oil
1 Medium yellow Onion, finely chopped (OR 1 Tbls Onion Flakes)
1/2 tsp Kosher Salt
4 Garlic Cloves, minced
1 1/2 tsp dried Oregano
1 Can (14 oz) Petite Diced Tomatoes
2/3 Cup Quinoa
8 oz Black Beans
Freshly Ground Black Pepper to taste
1 tsp Dried Parsley
1. Steam Butternut Squash until tender. Remove half the Squash and set aside. Continue to steam the remainder of the Butternut Squash until very tender (another 5 minutes). Mash this squash with the back of a fork and set aside.
2. In a large pot bring the Chicken Broth and Chicken Tenders to a boil over medium-high heat until chicken is fully cooked.
3. Transfer Chicken to a plate to cool and pour remaining broth into a bowl and set aside.
4. Return your pot to the stove, add in olive oil, onion. Saute until translucent. Add in Garlic and Oregano. Cook an additional minute, stirring constantly. {If using Onion Flakes, saute onion flakes, garlic, and oregano all together for a minute or two only.}
5. Add in Tomatoes, Butternut Squash pieces, and smashed Butternut Squash. Stir to combine.
6. Stir in the reserved Chicken Broth and Quinoa. Bring to a simmer, cover and cook until Quinoa is translucent {About 15 minutes}.
7. Shred the cooked, and cooled Chicken.
8. Stir in Chicken, Black Beans, Pepper, and Parsley. Simmer, uncovered for several minutes until ready to serve.
Enjoy!
