Servings 10 (1 cup) servings |
Ingredients
- 1 1/2 pounds butternut squash peeled, seeded and chopped into 1/2-inch pieces (about 3 1/2 cups)
- 1 onion chopped
- 2 teaspoons minced garlic
- 1 (14-ounce) can chopped fire-roasted tomatoes
- 6 cups low-sodium fat-free chicken broth
- 2 teaspoons dried oregano leaves
- 1/2 cup quinoa
- 3 cups cooked chopped skinless chicken breast (Rotisserie chicken)
- 1/4 cup parsley chopped
Ingredients
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Instructions
- Preheat oven 400°F. Line baking pan with foil and coat with nonstick cooking spray.
- Spread squash on prepared pan and roast squash 20-25 minutes or until tender and starting to brown.
- Meanwhile, in large nonstick pot coated with nonstick cooking spray, sauté onion and garlic about 5 minutes; until tender.
- Add tomatoes, broth, squash, oregano and quinoa. Bring to boil, lower heat and cover, cooking 15 minutes, or until quinoa turns translucent. Add chicken and parsley, heat a few minutes.
Nutritional Info
Per Serving: Calories 147, Calories from Fat 13%, Fat 2g, Saturated Fat 0g, Cholesterol 38mg, Sodium 276mg, Carbohydrates 17g, Dietary Fiber 3g, Total Sugars 4g, Protein 16g, Dietary Exchanges: 1 starch, 2 lean meat Terrific Tip: Keep a lookout for pre- chopped butternut squash.
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