NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 cup Butternut squash

1 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried rosemary

1 tsp Dried thyme

1 cup Baby kale

1 tsp Apple cider vinegar

PREPARATION

• 1

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

• 2

  Peel the butternut squash and cut it into 1/2-inch cubes, then cut the chicken breast into similar bite-sized pieces.

• 3

  In a large mixing bowl, combine the squash cubes, chicken, olive oil, sea salt, black pepper, rosemary, and thyme.

• 4

  Toss everything together until the chicken and squash are thoroughly and evenly coated in the oil and herbs.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not touching to allow for proper browning.

• 6

  Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the squash is tender and the chicken is golden and cooked through.

• 7

  Remove the pan from the oven and immediately add the baby kale and apple cider vinegar to the hot sheet pan.

• 8

  Toss gently so the residual heat wilts the kale slightly, then transfer to a plate and serve immediately.