Ingredients

• 6 medium chicken thighs
• 1 large butternut squash, peeled and diced
• 1 medium Vidalia onion
• 2 Tbs. + 2 Tbs. butter
• 1/2 cup + 1/2 cup + 4 cups organic chicken broth
• 2 Tbs. gluten free all-purpose flour
• 1 tsp. + 1 tsp. sea salt
• 1 tsp. + 1 tsp. black pepper
• 1 tsp. + 1 tsp. garlic powder
• 2 cups organic quinoa

Instructions

1. Preheat your oven to 350 degrees.
2. Spray a 9x13 casserole dish with olive oil and set aside.
3. In a large sauce pan, melt 2 Tbs. of butter over medium-high heat.
4. Sear the chicken thighs for 1-2 minutes on both sides and place in the casserole dish.
5. Remove sauce pan from heat so your butter doesn't burn.
6. Peel and dice butternut squash, removing seeds from the middle.
7. Peel and slice Vidalia onion.
8. Place sauce pan back on medium heat and add your squash and onion to the pan.
9. Add salt, pepper, onion powder, and 1/2 cup chicken broth.
10. Stir mixture and place a lid on sauce pan to steam the squash and cook the onions until they are translucent.
11. In a shaker container (or any bottle with a lid if you don't have one), add 1/2 cup chicken broth and 2 Tbs. gluten free flour.
12. Shake shaker bottle until the flour is completely combined with the broth and add it to the sauce pan and mix well.
13. Pour the mixture over the chicken thighs and put it in the oven at 350 degrees for 30 minutes.
14. To make the quinoa, combine 1 cup quinoa, 2 cups chicken broth, 1 tsp. salt, 1 tsp. pepper and 1 tsp. garlic powder in a medium sauce pan and bring to a boil.
15. Reduce mixture to simmer and cover with a lid for 15 minutes or until quinoa is fluffy and all the liquid has been absorbed.
16. Then, just put a scoop of the quinoa in a bowl or on a plate and top it with a chicken thigh and some of the squash and enjoy!