This recipe is a recreation of a fabulous lunch I had at a favorite restaurant in the Milwaukee, WI area. My teenagers and husband loved it too! Serve warm or cold with balsamic vinaigrette.

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • Chop chicken breasts into 1/2-inch pieces.

  • Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

Cook's Note:

All quantities can be adjusted to taste. Substitute other dried fruit for cranberries if not available. The key is to ensure the chicken and squash are chopped to approximately the same size. Omit chicken for a high-protein vegetarian main dish.

Three cups fresh water can be substituted for water reserved from chicken, if desired.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

630.94 calories; 29.88 g protein; 66.86 g carbohydrates; 9.1 g dietary-fiber; 20.89 g sugars; 29.11 g fat; 9.73 g saturated-fat; 69.89 mg cholesterol; 18347.15 IU vitamin-a-iu; 13.05 mg niacin-equivalents; 0.69 mg vitamin-b6; 36.87 mg vitamin-c; 131.6 mcg folate; 205.18 mg calcium; 4.62 mg iron; 186.21 mg magnesium; 1056.75 mg potassium; 419.56 mg sodium; 0.41 mg thiamin; 262.02 calories-from-fat; 41 percent-of-calories-from-carbs; 40 percent-of-calories-from-fat; 18 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat


Reviews (8)

Read All Reviews

Most helpful positive review

ELLEES920
02/07/2017
I like versatile recipes and chose this recipe as a way to use up some leftover roast chicken and a different way to prepare Winter squash besides roasting or boiling. I also wanted a make ahead meal. I modified it by leaving the quinoa and goat cheese separate from the squash/nut/chicken mixture so that we could make up our own bowl to our taste. I found this warm recipe ticked all the boxes for sweet savory crunchy soft and comfort-food-like all -in -one-one-bowl goodness. Next time I'll add a green veggie on the side or a salad. Looking forward to trying it as a cold salad with balsamic as suggested.

Most helpful critical review

BRG
03/21/2017
This was good though I substituted chickpea cutlets for chicken and added a lot more seasoning - thyme sage garlic powder etc. Also the squash took much longer than 5 min. to get tender - more like 20 min.
11 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 3
ELLEES920
02/07/2017
I like versatile recipes and chose this recipe as a way to use up some leftover roast chicken and a different way to prepare Winter squash besides roasting or boiling. I also wanted a make ahead meal. I modified it by leaving the quinoa and goat cheese separate from the squash/nut/chicken mixture so that we could make up our own bowl to our taste. I found this warm recipe ticked all the boxes for sweet savory crunchy soft and comfort-food-like all -in -one-one-bowl goodness. Next time I'll add a green veggie on the side or a salad. Looking forward to trying it as a cold salad with balsamic as suggested.
BRG
03/21/2017
This was good though I substituted chickpea cutlets for chicken and added a lot more seasoning - thyme sage garlic powder etc. Also the squash took much longer than 5 min. to get tender - more like 20 min.
Samber
10/02/2017
The flavour is super considering the only seasoning is butter bouillon and then salt and pepper.
Karla Marie Dombrock
02/18/2016
Great recipe! Can be made with couscous also. I had to sub in 1/2 c dried mixed berries& 1/2c frozen cranberries which was terrific. Very tasty dish& easy.
Melissa Blanchard
01/19/2017
Great combo of ingredients for flavor and texture. We loved it!
ShannonD
02/05/2016
This was delicious - thanks for sharing. Out of necessity I substituted walnuts for pecans and feta for the goat cheese. Really nice interplay of sweet and salty crunchy and soft textures. Very high protein salad which we as avid runners appreciated. Well done!
Susie
02/03/2018
Very tasty! Next time will use roasted chicken for a bit more chicken flavor.
Lisa
03/15/2016
I'm rating this based on flavor combination rather than cooking method because I prepared it differently than directed. I substituted leftover turkey so did not need to prepare chicken. Also I oven roasted my butternut squash and pecans. I added a chopped sweet onion to the mix when I roasted the squash. I really enjoyed the flavors together and will use this again after Thanksgiving.