Fall Chicken Stew with Quinoa and Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall stew combining chicken, roasted butternut squash, quinoa, and kale in a savory broth. Warm and filling with earthy spices, it makes a satisfying one-pot dinner for cool weather.
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Nutrition & ingredients
Ingredients
serves 8- 3 Cups Butternut Squash (peeled, seeded & chopped into ½-inch pieces, about 1.5 pounds)
- 3 ½ Cups Chicken Broth (low sodium)
- 1 ½ Pounds Rotisserie Chicken (chopped)
- 1 Tablespoon Olive Oil
- 1 Yellow Onion (medium, finely chopped)
- 1 teaspoon Kosher Salt
- 4 Cloves Garlic (minced)
- 1 ½ teaspoons Dried Oregano
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Nutmeg
- 1 Can Diced Tomatoes (14oz, petite diced)
- 2/3 Cup Trader Joe's Harvest Grains Blend (uncooked, or 2/3 cup uncooked quinoa)
- 1 teaspoon Orange Zest
- 1 Cup Kale (chopped, *optional)
- Freshly Ground Black Pepper (to taste)
- 1/4 Cup Flat-Leaf Parsley (fresh, minced)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 914mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 511mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 914MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.