Herb-Roasted Chicken with Tender Butternut Squash and Crispy Greens Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Tender Butternut Squash and Crispy Greens Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Tender Butternut Squash and Crispy Greens Salad

Enjoy a beautifully balanced plate featuring herb-infused roasted chicken breast paired with tender, caramelized butternut squash and a vibrant, crispy greens salad. This dish delivers a refreshing mix of textures and flavors with aromatic herbs, a touch of olive oil, and natural sweetness from the squash for a satisfying meal.

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NUTRITION

344kcal
Protein
39.1g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Butternut Squash (cubed)

1 cup Kale

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Place the seasoned chicken on a baking tray lined with parchment paper. Roast in the preheated oven for about 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the butternut squash cubes with a pinch of salt and a drizzle of olive oil. Spread them out on another baking sheet and roast in the oven for about 20 minutes until tender and lightly caramelized.

  • 5

    For the crispy greens salad, lightly drizzle kale with a tiny bit of olive oil (or use leftover from squash if desired), sprinkle with salt, and massage the leaves to soften them. Optionally, you can bake the kale for 5-7 minutes to achieve extra crispiness.

  • 6

    Once the chicken and squash are ready, slice the chicken breast and plate it alongside the roasted squash. Top with the prepared kale for a fresh, crispy finish.

  • 7

    Garnish with additional fresh rosemary or thyme as desired and serve immediately.

Herb-Roasted Chicken with Tender Butternut Squash and Crispy Greens Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Tender Butternut Squash and Crispy Greens Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Tender Butternut Squash and Crispy Greens Salad

Enjoy a beautifully balanced plate featuring herb-infused roasted chicken breast paired with tender, caramelized butternut squash and a vibrant, crispy greens salad. This dish delivers a refreshing mix of textures and flavors with aromatic herbs, a touch of olive oil, and natural sweetness from the squash for a satisfying meal.

NUTRITION

344kcal
Protein
39.1g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Butternut Squash (cubed)

1 cup Kale

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Place the seasoned chicken on a baking tray lined with parchment paper. Roast in the preheated oven for about 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the butternut squash cubes with a pinch of salt and a drizzle of olive oil. Spread them out on another baking sheet and roast in the oven for about 20 minutes until tender and lightly caramelized.

  • 5

    For the crispy greens salad, lightly drizzle kale with a tiny bit of olive oil (or use leftover from squash if desired), sprinkle with salt, and massage the leaves to soften them. Optionally, you can bake the kale for 5-7 minutes to achieve extra crispiness.

  • 6

    Once the chicken and squash are ready, slice the chicken breast and plate it alongside the roasted squash. Top with the prepared kale for a fresh, crispy finish.

  • 7

    Garnish with additional fresh rosemary or thyme as desired and serve immediately.