Not your traditional stew, this recipe combines protein from the chicken with healthy carbs from the butternut squash and quinoa to create a filling and balanced meal. This is especially good during the fall and early winter months when, vitamin-A packed, butternut squash is in season. If you’re not up for the slicing and dicing of the squash, pick up the frozen variety with no added sugar or salt, just straight up golden goodness.
1 TBSP EXTRA VIRGIN OLIVE OIL
1 MEDIUM YELLOW ONION, DICED
1-1/2 TSP DRIED OREGANO
4 CLOVES GARLIC, MINCED
4 CUPS CHICKEN BONE BROTH
1-1/2 POUNDS BONELESS, SKINLESS CHICKEN BREASTS
1 CAN PETITE DICED TOMATOES
3 CUPS CHOPPED BUTTERNUT SQUASH (approx. 1 medium squash)
2/3 CUP UNCOOKED QUINOA
¾ CUP SALT
1 CUP CHOPPED FRESH SPINACH
Using the saute function, heat oil. Add onions, oregano, garlic and chicken (uncooked and diced)
Saute, stirring often for about 5 minutes.
Add broth, tomatoes, squash, and uncooked quinoa.
Cook for 5 minutes on high pressure, until squash is tender and chicken is cooked through.
If using an Instant Pot, use the Natural Pressure Release for 2-3 minutes and then use a Quick Pressure Release.
Add salt and pepper, then stir in spinach until leaves are wilted.
(if you are not eating right away, wait to add spinach leaves)
Nutrition per Serving: Calories 430, Total Fat 11g, Carbs 37g, Protein 45g, Fiber 6g, Sugars 6g