Chicken Quinoa Ragout without heavy cream, butter, and starchy carb overloads. Fresh herbs, dried cherries, and maple syrupﾠflavor this delicious and nutritious Chicken Quinoa Ragout recipe where baking potatoes are substituted with more carb-friendly butternut squash and quinoa.
Packed with nutrients like beta-carotene, protein, and fiber, this one-skillet entree is cooked on the stovetop – not in the oven! It’s an easy mid-week meal for families or singles that is perfect for taking any leftovers to work the next day.
Other delicious leftover ideas:
remove chicken from the bones, which is easy to do because this chicken will fall off the bone, grill two portobello mushrooms, place chicken and ragout between the portobellos and secure with a fresh rosemary stem for a healthy and super-filling sandwich for lunch! Not THAT hungry? Make it an open-face portobello sandwich by using only one mushroom.
Nutrition:
Serving size: approximately 1 cup chicken with 1 cup ragout
Calories: 534.1
Fat: 15.7g
Saturated fat: 3.3g
Low GI Carbohydrates: 59.9g
Protein: 38.1g
Fiber: 10.5g
Sodium: 456.1mg
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
1 tablespoon olive oil
1 whole chicken cut up, (or 4 bone-in chicken breasts), skin removed
Sea salt - as instructed
Black pepper - as instructed
6 slices turkey bacon, chopped
4 green onions, chopped
1 yellow or white onion, chopped
2 teaspoons cornstarch
1 1/2 cups water plus 2 cups water or chicken broth
1/4 cup dry white wine such as sauvignon blanc
2 large garlic cloves, crushed
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 teaspoon whole peppercorns
2 bay leaves
1 pound butternut squash, skin trimmed, seeds removed, largely cubed
1 1/2 tablespoons Pure Canada Maple syrup
1/2 cup dried cherries
dash of hot sauce
2 cups cooked red quinoa
2 cups cooked white (aka, beige) quinoa
2 tablespoons chopped Italian flat-leaf parsley leaves
Heat oil in large heavy skillet, such as cast iron, ove medium high heat.
Add chicken and lightly season with sea salt and pepper.
Brown chicken on one side, turn and brown the other side.
Transfer chicken to a plate.
Add turkey bacon to the skillet and cook until browned and crisp, about 2 minutes,
Reduce heat to medium and add the green onion and onion and saute for about 5 minutes, til tender.
Stir in the cornstarch.
Add 1 1/4 cups water and the wine to the skillet.
Bring to a boil over medium-high heat, stirring with a wooden spoon.
Stir in the garlic, thyme, oregano, peppercorns, bay leaves, and a pinch of salt.
Add the butternut squash, maple syrup, cherries, and chicken, return to a boil, cover with lid and then reduce heat to low.
Cook until squash is tender and chicken is nearly falling off the bone, about 35 minutes.
When chicken is ready, remove bay leaves, stir in hot sauce and cooked quinoa.
Serve topped with the fresh parsley.
Preparation Time (hrs/min)
