- 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®)
- 1 (5.5 ounce) package crumbled goat cheese
- 2 tablespoons fresh parsley, or more to taste
- salt and ground black pepper to taste
- 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.
- 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.
- 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.
- Chop chicken breasts into 1/2-inch pieces.
- Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.