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Weeknight Honey-Orange Chicken with Butternut Squash

Weeknight Honey-Orange Chicken with Butternut Squash

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Rated: 0
  • Makes: 6 servings
  • Prep 25 mins
  • Slow Cook 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)
  • Serving Size: 1 chicken thigh plus 2/3 cup butternut squash mixture plus 1/3 cup quinoa
  • Carb Grams Per Serving: 33

Ingredients

  • 6 skinless, boneless chicken thighs (about 1 1/2 pounds total)
  • 3 cups 1/2-inch pieces fresh butternut squash
  • 1 medium onion, cut into 1/2-inch wedges
  • 1/4 cup orange juice
  • 2 tablespoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked quinoa
  • 2 tablespoons sliced almonds, toasted

Directions

  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 3 1/2 to 4 hours.
  3. Serve chicken mixture over hot cooked quinoa. Sprinkle with almonds.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 297 cal., 7 g total fat (1 g sat. fat), 107 mg chol., 370 mg sodium, 33 g carb. (4 g fiber, 10 g sugars), 26 g pro.

Diabetic Exchanges

Starch (d.e): 2; Lean Meat (d.e): 3