Servings: 6
Prep Time: 15 mins
Total Time: 32 mins
Ingredients:
12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup finely chopped shallot or green onion (only the white part if using green onions)
2 tsp. olive or canola oil
2 14-ounce cans reduced-sodium chicken broth
1 5.5-ounce can apricot nectar
1 lb. butternut squash, peeled, halved, seeded and cut into 1-inch cubes
3/4 cup quinoa, rinsed and drained
1 tsp. ground cumin
2 small zucchini, halved lengthwise and cut into 1-inch pieces
Directions:
In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more until squash and quinoa are tender. Season to taste with salt and ground black pepper. Makes 6 (1-1/3 cup) servings.
Recipe from Better Homes and Gardens
