NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry quinoa

0.5 cup butternut squash

0.25 cup chickpeas

1 cup chopped kale

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp maple syrup

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Rinse the quinoa in a fine-mesh strainer, then combine with 0.5 cup water in a small pot; bring to a boil, cover, and simmer for 15 minutes.

• 3

  Place the cubed butternut squash, chickpeas, and chicken breast on the baking sheet; drizzle with half the olive oil and season with sea salt, black pepper, and garlic powder.

• 4

  Roast for 20-25 minutes until the chicken is cooked through and the squash is tender and caramelized.

• 5

  While the vegetables roast, place the chopped kale in a large bowl and massage with the lemon juice for 1 minute until softened and dark green.

• 6

  Whisk the remaining olive oil and maple syrup together in a small jar to create a simple, clean vinaigrette.

• 7

  Slice the roasted chicken into thin strips or bite-sized pieces.

• 8

  Toss the cooked quinoa, roasted squash, chickpeas, and chicken into the bowl with the massaged kale.

• 9

  Pour the dressing over the salad and toss thoroughly to ensure every leaf is coated before serving warm.