Quinoa with Butternut Squash, Chicken, and Goat Cheese recipe
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Ingredients
- 2 large boneless, skinless chicken breasts water to cover 1 ½ cups quinoa 1 tablespoon chicken bouillon granules 2 tablespoons butter 1 cup chopped pecans 1 small butternut squash, peeled and cut into 1/2-inch dice 1 cup sweetened dried cranberries (such as Craisins®) 1 (5.5 ounce) package crumbled goat cheese 2 tablespoons fresh parsley, or more to taste salt and ground black pepper to taste
Nutrition Info
- 630.9 caloriescarbohydrate: 66.9 gcholesterol: 69.9 mgfat: 29.1 gfiber: 9.1 gprotein: 29.9 gsaturatedFat: 9.7 gservingSize: -sodium: 419.6 mgsugar: 20.9 gtransFat: : -unsaturatedFat: : -
Directions Quinoa with Butternut Squash, Chicken, and Goat Cheese
Directions
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Place chicken breasts in a saucepan, add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon, return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet, cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
Chop chicken breasts into 1/2-inch pieces.
Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley, season with salt and pepper.