2 large boneless, skinless chicken breasts
4 C. chicken broth
1-1/2 C. quinoa
2 T. butter
1 C. chopped pecans
1 small butternut squash, peeled and cut into 1/2-in dice
1 C. dried cranberries
5.5 oz goat cheese, crumbled
2 T. fresh parsley
salt and black pepper, to taste
Place chicken breasts in a saucepan; add chicken broth and bring to a boil. Lower heat to medium and simmer until chicken breasts are no longer pink in the middle, 5-8 minutes. Remove chicken breasts and set aside to cool, reserving broth.
Measure 3 C. from reserved broth and discard any remaining. Pour the broth back into saucepan. Add quinoa; return to a boil. Reduce heat to medium-low, cover, and summer until broth is absorbed and quinoa is tender, 15-20 minutes.
Melt butter in 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 T. water to the same skillet; cook and stir until just tender, adding more water if needed, 4-5 minutes.
Chop chicken breasts into 1/2-in pieces.
Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese and parsley; season to taste with salt and pepper