A balanced oven dinner with chicken, butternut squash, quinoa, and a creamy broth.
350 gChicken thighs
80 gCream
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300 gButternut Squash
100 gOnion
10 gGarlic
0.5 cupQuinoa
1.25 cupsChicken Broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190°C / 375°F.
Mix Quinoa, Butternut Squash, Onion, Garlic, Chicken Broth, Cream, Cooking oil, Salt, and Black Pepper in a baking dish.
Place Chicken thighs on top and cover tightly.
Bake at 190°C / 375°F for 42 minutes until the chicken is cooked and quinoa is tender.