Fall Chicken Stew with Quinoa & Butternut Squash
This Fall Chicken Stew is a warm, hearty dish packed with tender chicken, nutty quinoa, and sweet butternut squash. Infused with autumnal spices and a rich broth, it’s a healthy, comforting meal that’s perfect for chilly days. This stew is gluten-free, high in protein, and full of fiber from the vegetables and quinoa.
Ingredients
For the Stew:
1 lb boneless, skinless chicken breast or thighs, diced
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 cups butternut squash, peeled and cubed
1 large carrot, sliced
1 stalk celery, diced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon cinnamon (optional, for fall flavor)
1 teaspoon ground cumin (adds warmth)
½ teaspoon red pepper flakes (optional, for spice)
1 (14.5 oz) can diced tomatoes, with juice
4 cups low-sodium chicken broth
½ cup uncooked quinoa, rinsed
1 tablespoon maple syrup (or honey, for a hint of sweetness)
2 cups kale or spinach, chopped (optional)
For Garnish:
¼ cup fresh parsley, chopped
1 tablespoon lemon juice (for brightness)
Instructions
1. Saute the Aromatics:
Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrot, and celery, cooking for 3-4 minutes until softened.
2. Brown the Chicken:
Add diced chicken, season with salt, pepper, paprika, thyme, cinnamon, cumin, and red pepper flakes.
Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
3. Simmer the Stew:
Stir in butternut squash, diced tomatoes (with juice), and chicken broth.
Bring to a boil, then reduce heat and simmer for 20 minutes, until squash is tender.
4. Cook the Quinoa:
Add quinoa and maple syrup, stirring well.
Simmer uncovered for 12-15 minutes, until quinoa is tender and broth thickens slightly.
5. Add Greens & Finish:
Stir in kale or spinach, cooking for 2 minutes until wilted.
Remove from heat and add lemon juice for a fresh, bright finish.
6. Serve & Enjoy:
Ladle into bowls and top with fresh parsley.
Serve with crusty bread or on its own for a nutritious meal.
Nutritional Information
Calories: ~350 kcal
Protein: ~35g
Carbohydrates: ~40g
Fat: ~7g
Fiber: ~6g
Sugar: ~8g (from squash & maple syrup)
Sodium: ~500mg (adjust based on broth used)
Notes & Tips:
Make It Vegan: Swap chicken for chickpeas and use vegetable broth.
Slow Cooker Option: Add all ingredients (except greens) and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in greens before serving.
Make It Creamy: Stir in ½ cup coconut milk at the end for a richer texture.
Storage: Keeps well in the fridge for up to 4 days. Freezes well for up to 3 months