Photo: Kevin McCutcheon
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
13 ingredients
Serves 6
openrecipes
Estimated Nutrition (whole recipe, rough)
592
Calories
42g
Protein
22g
Fat
58g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- 2/3 cup uncooked quinoa
- 3/4 cup pitted and quartered kalamata olives
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes