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- 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
- 3½ cups chicken broth
- 1½ lb. boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- ½ tsp kosher salt
- 4 cloves garlic, minced
- 1½ tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- ⅔ cup uncooked quinoa
- ¾ cup pitted and quartered kalamata olives
- Freshly ground black pepper, to taste
- ¼ cup minced fresh flat-leaf parsley
Directions:View on Cookin Canuck
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