Skillet Chicken and Butternut Squash Stew with Quinoa

1. 1

   Season the chicken tenderloins with salt and black pepper; press them into the flour in a shallow bowl until lightly coated. Heat the olive oil in a skillet over medium-high heat. Cook the tenderloins until browned, turning once, about 5 minutes per side. Remove them from the pan and set aside.

2. 2

   Lower the heat to medium-low; add the garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until the garlic and onion are fragrant and the sausage is lightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up the browned bits. Add the tarragon, sage, and garam masala; simmer for 2 more minutes.

3. 3

   Slice the chicken tenderloins into 1-inch pieces. Add the chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to the pan; cover and bring to a boil. When the stock is boiling, push the ingredients to the edge of the skillet and add the quinoa to the center of the pan. Cover and simmer over low heat until the vegetables are soft and the quinoa is cooked, about 20 minutes.

4. 4

   Stir in the butter; continue stirring the stew until slightly thickened, 3 to 5 minutes. Adjust the seasoning to taste.

• Calories 976.18 kcal High
• Protein 35.38 g Good Source
• Carbs 139.33 g Moderate
• Total Fat 32.34 g High
• Saturated Fat 7.23 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 59.56 mg Moderate
• Sodium 1145.13 mg High
• Fiber 13.92 g Good Source
• Sugar 50.31 g High
• Added Sugar 0.0 g Low Source
• Calcium 183.81 mg Moderate
• Iron 6.38 mg Good Source
• Potassium 874.01 mg Moderate
• Vitamin A 791.05 mcg_rae Good Source
• Vitamin C 246.71 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅