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Chicken Quinoa Stew

Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 545kcal

Ingredients

  • 1/2 lb Ground chicken
  • 2 tbsp Extra-virgin olive oil
  • 1/4 cup Onion diced
  • 2 cloves Garlic minced
  • 4 cups Chicken broth
  • 2 cups Yellow squash diced into bite sized pieces
  • 1/3 cup Quinoa
  • 2 sprigs Fresh thyme
  • 1/4 tsp Dried oregano
  • 2 tbsp Parmesan cheese
  • 2 cups Baby spinach
  • 2 slices Crusty bread toasted if desired
  • 1 tbsp Fresh parsley
US Customary - Metric

Instructions

  • Season the chicken with salt and pepper.
  • Heat a pot over medium heat. Once hot, add the oil. Saute the chicken to get a nice golden brown on the outside. Add in the onion and garlic. Sauté until golden brown. Then add in the broth, squash, quinoa, thyme, and oregano. Season with salt and pepper and bring to a simmer until the quinoa is tender. (refer to the package directions for cooking time). Then remove from the heat. Stir in the parmesan and spinach until wilted. Season with salt and pepper to taste.
  • Ladle into bowls and serve with bread. Garnish with parsley.

Nutrition

Calories: 545kcal | Carbohydrates: 43g | Protein: 33g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 2044mg | Potassium: 1678mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3312IU | Vitamin C: 67mg | Calcium: 186mg | Iron: 6mg