Roasted Butternut Squash with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash with Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Toasted Almonds

Oven-roasted chicken and butternut squash cubes seasoned with garlic, served over massaged kale and topped with crunchy toasted almonds.

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NUTRITION

503kcal
Protein
51.3g
Fat
20.0g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Butternut squash

0.5 oz Slivered almonds

0.5 tbsp Extra virgin olive oil

1 cup Kale

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Lemon juice

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PREPARATION

  • 1

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

  • 2

    Dice the chicken breast and butternut squash into uniform 1-inch cubes for even roasting.

  • 3

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

  • 4

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

  • 5

    While the tray is roasting, place the slivered almonds in a small dry skillet over medium heat, stirring frequently for 2-3 minutes until they are golden brown and fragrant.

  • 6

    Place the chopped kale in a serving bowl, drizzle with lemon juice, and massage with your hands for about 1 minute until the leaves are softened and dark green.

  • 7

    Add the roasted chicken and butternut squash to the bowl with the kale, toss gently to combine, and garnish with the toasted almonds before serving.

Roasted Butternut Squash with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash with Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Toasted Almonds

Oven-roasted chicken and butternut squash cubes seasoned with garlic, served over massaged kale and topped with crunchy toasted almonds.

NUTRITION

503kcal
Protein
51.3g
Fat
20.0g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Butternut squash

0.5 oz Slivered almonds

0.5 tbsp Extra virgin olive oil

1 cup Kale

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast and butternut squash into uniform 1-inch cubes for even roasting.

  • 3

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

  • 4

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

  • 5

    While the tray is roasting, place the slivered almonds in a small dry skillet over medium heat, stirring frequently for 2-3 minutes until they are golden brown and fragrant.

  • 6

    Place the chopped kale in a serving bowl, drizzle with lemon juice, and massage with your hands for about 1 minute until the leaves are softened and dark green.

  • 7

    Add the roasted chicken and butternut squash to the bowl with the kale, toss gently to combine, and garnish with the toasted almonds before serving.