NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

1 tbsp extra virgin olive oil

1 cup kale

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the chicken breast and butternut squash into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

  In a large mixing bowl, combine the chicken, squash, olive oil, dried rosemary, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces for proper browning.

• 5

  Roast for 20 to 22 minutes, or until the squash is tender and the chicken is cooked through to an internal temperature of 165°F.

• 6

  Remove the sheet from the oven, add the kale to the pan, and toss gently with the warm ingredients for 2 minutes until the kale is slightly wilted.

• 7

  Transfer to a plate and serve immediately while the squash is hot and golden.