Combine orange juice, cornstarch, soy sauce, honey, ginger, garlic, salt and crushed red pepper with chicken and butternut squash in this delicious slow-cooker recipe. Serve over high-protein quinoa, which contains all nine essential amino acids. Source: Diabetic Living Magazine

Diane Kochilas
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Ingredients

Directions

  • Place chicken in a 4- to 5-quart slow cooker. Top with butternut squash and onion. In a small bowl whisk together orange juice, cornstarch, soy sauce, honey, ginger, garlic, salt and crushed red pepper. Pour over chicken and vegetables.

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  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

  • Serve chicken mixture over hot cooked quinoa. Sprinkle with almonds.

Nutrition Facts

297 calories; 6.6 g total fat; 1.3 g saturated fat; 107 mg cholesterol; 370 mg sodium. 639 mg potassium; 33.4 g carbohydrates; 3.7 g fiber; 10 g sugar; 26.3 g protein; 7502 IU vitamin a iu; 21 mg vitamin c; 56 mcg folate; 65 mg calcium; 2 mg iron; 91 mg magnesium;