NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cup Kabocha squash

1 tbsp Extra virgin olive oil

0.25 cup Ginger kombucha

1 tsp Maple syrup

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 cup Baby kale

1 tsp Apple cider vinegar

PREPARATION

• 1

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

• 2

  Peel and cube the kabocha squash into 1-inch pieces, and slice the chicken breast into bite-sized strips.

• 3

  In a large bowl, toss the squash and chicken with the extra virgin olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the chicken and squash in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the chicken is cooked through and the squash is fork-tender.

• 5

  While the tray roasts, combine the ginger kombucha and maple syrup in a small saucepan over medium-high heat.

• 6

  Simmer the kombucha mixture for about 5 to 7 minutes, stirring occasionally, until it reduces by half and reaches a syrupy consistency.

• 7

  Place the baby kale in a serving bowl and drizzle with apple cider vinegar, tossing gently to slightly soften the leaves.

• 8

  Once roasted, remove the tray from the oven and immediately drizzle the warm kombucha glaze over the chicken and squash.

• 9

  Serve the glazed chicken and squash over the bed of kale and enjoy immediately.