INGREDIENTS
6 servings
bell pepper
1 1/2 lbs
butternut squash
14 ozs
canned tomatoes
3 1/2 cups
chicken broth
1/4 cup
fresh flat-leaf parsley
4 cloves
garlic
3/4 cup
kalamata olives
1/2 tsp
kosher salt
1 tbsp
olive oil
1 1/2 tsps
oregano
2/3 cup
quinoa
1 1/2 lbs
skinless boneless chicken thighs
1 medium
yellow onion