Weeknight Honey-Orange Chicken with Butternut Squash

Weeknight Honey-Orange Chicken with Butternut Squash

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 skinless, boneless chicken thighs (about 1½ pounds total)
  • 3 cups ½-inch pieces fresh butternut squash
  • 1 medium onion, cut into ½ -inch wedges
  • ¼ cup orange juice
  • 2 tablespoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 2 cups hot cooked quinoa
  • 2 tablespoons sliced almonds, toasted

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
  3. Serve chicken mixture over hot cooked quinoa. Sprinkle with almonds.

Nutrition information

  • Serving size: 1 chicken thigh, ⅔ cup butternut squash mixture, and ⅓ cup quinoa
  • Per serving: 297 calories; 7 g fat(1 g sat); 4 g fiber; 33 g carbohydrates; 26 g protein; 56 mcg folate; 107 mg cholesterol; 10 g sugars; 7,502 IU vitamin A; 21 mg vitamin C; 65 mg calcium; 2 mg iron; 370 mg sodium; 639 mg potassium
  • Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 2 starch

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