NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup acorn squash

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

1 cup kale

1 tbsp apple cider vinegar

PREPARATION

• 1

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

• 2

  Peel and cube the acorn squash into 1-inch pieces, and cut the chicken breast into similar-sized bite-sized chunks.

• 3

  In a large mixing bowl, combine the chicken and squash, then drizzle with the extra virgin olive oil.

• 4

  Add the sea salt, black pepper, garlic powder, and dried thyme to the bowl and toss thoroughly until every piece is well-coated.

• 5

  Spread the chicken and squash mixture in a single layer onto the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the squash is tender and golden.

• 7

  While the pan is in the oven, place the chopped kale in a medium bowl and massage with the apple cider vinegar to soften the leaves.

• 8

  Divide the massaged kale between plates and top with the hot roasted chicken and squash mixture.