For a very long time, I have been creating this for our daughters’ birthday cakes. It always outperforms store-bought cake!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced, or more to taste
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon ground paprika
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds skinless, boneless chicken breast halves
- 3 cups butternut squash, chopped
- 1 (14 ounce) can diced tomatoes
- 1 cup uncooked quinoa
Instructions
- Heat olive oil in a stockpot over medium-high heat. Add onion, garlic, oregano, thyme, and paprika and saute until onion begins to brown, 5 to 7 minutes. Pour in chicken broth, salt, and pepper. Bring to a boil. Add chicken and boil until meat is no longer pink, 10 to 15 minutes. Remove chicken to cool.
- Stir squash, tomatoes, and quinoa into the pot. Reduce heat and let simmer until squash is tender, about 15 minutes. Shred chicken into bite-size pieces and return to the pot to heat through, 5 to 10 minutes. Season with additional salt and pepper if needed.
- You can use any part of chicken you like–thighs, drums, etc.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 5 g |
| Protein | 38 g |
| Saturated Fat | 2 g |
| Sodium | 1348 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |