Sheet Pan Chicken with Roasted Butternut Squash and Crispy Kale

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

Sheet Pan Chicken with Roasted Butternut Squash and Crispy Kale

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Butternut Squash and Crispy Kale

Enjoy a hearty sheet pan meal where tender chicken breast meets sweet roasted butternut squash and crispy kale, all brought together with a light drizzle of olive oil and a sprinkle of savory spices. This balanced dish offers a satisfying mix of textures and flavors that make for a delicious, nutrient-packed dinner.

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NUTRITION

342kcal
Protein
39.9g
Fat
9.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (boneless, skinless)

1 cup cubed Butternut Squash

1 cup chopped Kale

1 tsp Olive Oil

Pinch of Salt

Pinch of Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the pan. Arrange the cubed butternut squash around the chicken.

  • 3

    Drizzle the olive oil evenly over the chicken and squash. Sprinkle with salt, pepper, and garlic powder.

  • 4

    Roast in the oven for 20 minutes.

  • 5

    After 20 minutes, remove the pan and add the chopped kale to the pan, gently tossing the vegetables to combine.

  • 6

    Return the pan to the oven and roast for an additional 8-10 minutes, until the chicken is cooked through (internal temperature of 165°F) and the squash is tender.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve while hot.

Sheet Pan Chicken with Roasted Butternut Squash and Crispy Kale

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

Sheet Pan Chicken with Roasted Butternut Squash and Crispy Kale

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Butternut Squash and Crispy Kale

Enjoy a hearty sheet pan meal where tender chicken breast meets sweet roasted butternut squash and crispy kale, all brought together with a light drizzle of olive oil and a sprinkle of savory spices. This balanced dish offers a satisfying mix of textures and flavors that make for a delicious, nutrient-packed dinner.

NUTRITION

342kcal
Protein
39.9g
Fat
9.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (boneless, skinless)

1 cup cubed Butternut Squash

1 cup chopped Kale

1 tsp Olive Oil

Pinch of Salt

Pinch of Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the pan. Arrange the cubed butternut squash around the chicken.

  • 3

    Drizzle the olive oil evenly over the chicken and squash. Sprinkle with salt, pepper, and garlic powder.

  • 4

    Roast in the oven for 20 minutes.

  • 5

    After 20 minutes, remove the pan and add the chopped kale to the pan, gently tossing the vegetables to combine.

  • 6

    Return the pan to the oven and roast for an additional 8-10 minutes, until the chicken is cooked through (internal temperature of 165°F) and the squash is tender.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve while hot.