Quinoa with Butternut Squash, Chicken, and Goat Cheese
Quinoa is paired with butternut squash, chicken, and goat cheese to make a healthy one-dish meal, full of flavor, color, and texture.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
631 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Chop chicken breasts into 1/2-inch pieces.
Step 5
Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.
Ingredients
1 cup chopped pecans
2 tablespoons butter
water to cover
salt and ground black pepper to taste
1 cup sweetened dried cranberries (such as Craisins®)
1 tablespoon chicken bouillon granules
1 (5.5 ounce) package crumbled goat cheese
2 large boneless, skinless chicken breasts
1 small butternut squash, peeled and cut into 1/2-inch dice