NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup butternut squash

1 tbsp olive oil

2 tbsp fresh sage

2 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cup kale

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast and the peeled butternut squash into uniform 1-inch cubes to ensure even cooking.

• 3

  In a large mixing bowl, combine the chicken, squash, olive oil, minced garlic, chopped fresh sage, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not crowded.

• 5

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the squash is tender and caramelized.

• 6

  While the chicken and squash roast, place the kale in a bowl and drizzle with lemon juice, massaging it with your hands for 1 minute until softened.

• 7

  Divide the massaged kale into bowls and top with the hot roasted chicken and butternut squash mixture.