NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

1 tbsp extra virgin olive oil

1 tbsp pure maple syrup

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup kale

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and peel and cube the butternut squash into 1/2-inch pieces.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 minutes.

• 5

  While the chicken roasts, whisk together the pure maple syrup, chopped rosemary, and chopped thyme in a small ramekin.

• 6

  Remove the tray from the oven, drizzle the maple-herb glaze over the chicken and squash, and add the chopped kale to the pan.

• 7

  Toss everything gently to combine and return to the oven for 5 to 7 minutes until the chicken is cooked through and the kale is slightly crispy.