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
