NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups kabocha squash

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh kale

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Carefully slice the kabocha squash in half, scoop out the seeds with a spoon, and cut into 1-inch thick wedges.

• 3

  Cut the chicken breast into 1-inch cubes so they cook at the same rate as the squash wedges.

• 4

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

• 5

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

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

• 7

  Roast for 25 to 30 minutes, flipping the pieces halfway through, until the squash is fork-tender and the chicken is fully cooked.

• 8

  While the tray is roasting, place the kale in a small bowl with the lemon juice and a tiny pinch of salt, then massage with your hands for 1 minute until soft.

• 9

  Plate the massaged kale and top with the hot roasted kabocha squash and herb chicken.