Name: Butternut Squash and Chicken Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Butternut squash; 1 tbsp Extra virgin olive oil; 1 cup Lacinato kale; 0.25 cup Red onion; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme

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

YOUR SOLIN GENERATED RECIPE

Butternut Squash and Chicken Medley

Pan-seared chicken breast tossed with tender roasted butternut squash and earthy kale for a vibrant meal that captures the essence of autumn.

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NUTRITION

Protein

48.2g

Fat

19.6g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Butternut squash

1 tbsp Extra virgin olive oil

1 cup Lacinato kale

0.25 cup Red onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

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PREPARATION

1
Preheat oven to 400°F and toss cubed butternut squash with half the olive oil, salt, and pepper on a baking sheet.
2
Roast the squash for 20-25 minutes until tender and caramelized at the edges.
3
While squash roasts, dice the chicken breast into bite-sized pieces and season with dried thyme.
4
Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
5
Add the diced red onion and minced garlic to the skillet, sautéing for 3 minutes until fragrant.
6
Stir in the chopped kale and a splash of water, covering the pan for 2 minutes to wilt the greens.
7
Gently fold the roasted butternut squash into the skillet medley and serve warm.