Quinoa With Butternut Squash, Chicken, And Goat Cheese

• 2 large boneless, skinless chicken breasts
• water to cover
• 1 1/2 cups quinoa
• 1 tablespoon chicken bouillon granules
• 2 tablespoons butter
• 1 cup chopped pecans
• 1 small butternut squash, peeled and cut into 1/2-inch dice
• 1 cup sweetened dried cranberries (such as Craisins(R))
• 1 (5.5 ounce) package crumbled goat cheese
• 2 tablespoons fresh parsley, or more to taste
• salt and ground black pepper to taste

1. Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
2. Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
3. Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
4. Chop chicken breasts into 1/2-inch pieces.
5. Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

chicken breasts, water, quinoa, chicken bouillon granules, butter, pecans, butternut squash, cranberries, goat cheese, fresh parsley, salt

Taken from www.allrecipes.com/recipe/245332/quinoa-with-butternut-squash-chicken-and-goat-cheese/ (may not work)