NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup butternut squash

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cups curly kale

0.5 medium honeycrisp apple

0.5 oz raw walnuts

1 tbsp apple cider vinegar

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Place the chicken breast and cubed butternut squash on the baking sheet, drizzling with 0.5 tbsp of olive oil and seasoning with the sea salt and black pepper.

• 3

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the squash is tender and lightly browned.

• 4

  While the chicken roasts, place the chopped kale in a large mixing bowl with the remaining 0.5 tbsp of olive oil and a tiny pinch of salt; massage the leaves with your hands for 2 minutes until they are dark green and soft.

• 5

  In a small glass jar, whisk together the apple cider vinegar and Dijon mustard until emulsified to create the dressing.

• 6

  Once the chicken is slightly cooled, slice it into thin strips or cubes.

• 7

  Add the roasted chicken, roasted squash, sliced honeycrisp apple, and raw walnuts to the bowl of massaged kale.

• 8

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