Chicken, Butternut Squash, Baby Kale Sauté

Jun 17, 2020

Ingredients:

  • 16 oz boneless, skinless chicken breast
  • 1 large butternut squash, cut into 1/2 – cubes (4 cups)
  • 1 T olive oil
  • 1 small onion, sliced
  • 2 cloves garlic, mined
  • 1 T olive oil
  • 1 tsp balsamic vinegar
  • 6 cups baby kale
  • 1/4 cup pomegranates
  • ¼ cup walnuts

Directions:

  • Bake Chicken: Use light amount of olive oil spray, salt, and pepper on chicken. Cook at 375º for 25-30 minutes. Set aside when finished.
  • Roast butternut squash: Preheat oven to 425°F. Place cubed butternut squash in a bowl and toss with olive oil. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.
  • Sauté onions and garlic: 15 minutes into roasting butternut squash, start on the onions. Heat olive oil on medium high heat in a 5-quart pot. Slice onion and toss to coat. Cook for 7-8 minutes until softened. Add garlic and cook 1 more minute.
  • Add the balsamic vinegar and baby kale. Stir until kale is mixed well with the onions. Let cook for 1-2 minutes until kale is just wilted (don’t over cook).
  • Stir in the chicken, roasted butternut squash, pomegranates, and walnuts. And serve!

Nutritional info per serving (4):

Calories 300; Protein: 22 g; Carbs: 26 g; Fat: 13 g

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