Honey-Orange Chicken with Butternut Squash Recipe

Ingredients

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

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 mixture over the chicken and vegetables.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-½ to 4 hours.
3. Serve the chicken mixture over hot cooked quinoa. Sprinkle with almonds.