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Spiced Chicken, Kale, and Roasted Squash

It can be more difficult to fill your plate with vegetables once the summer farmer’s market season passes. But this recipe features the best that fall has to offer – roasted winter squashes and crunchy sauteed kale – full of vitamins that will ward off all the germs floating around in the air. Even the warm spices used to season the chicken and vegetables can boost your immune system. So branch out, try some new veggies, and boost your immune system in the process so you can enjoy your fall!

Spiced Chicken, Kale, and Roasted Squash

Author/Source:

Kim @ Onceamonthmom.com, adapted from Real Simple

Ingredients:

  • 1 teaspoon coriander
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon cinnamon (Ceylon preferred)
  • 1.5 cups butternut squash, peeled and cubed
  • 1.5 cups acorn squash, cleaned and cubed
  • 2 Tablespoons melted coconut oil #1
  • 0.125 teaspoons salt and pepper
  • 2 pounds boneless, skinless chicken breast
  • 6 cups kale leaves, stems removed and torn
  • 0.33 cups diced onion
  • 0.5 teaspoons garlic powder
  • 1 Tablespoon coconut oil #2 (FOR SERVING DAY)

Directions:

Preheat oven to 425 degrees. In a small bowl, whisk together coriander, ginger, and cinnamon. In a large bowl, toss together butternut and acorn squash and coconut oil #1. Sprinkle with salt, pepper, and half of the spice mixture and toss again to coat. Pour onto a rimmed baking sheet and bake 25-30 minutes or until fork tender.

Meanwhile, heat 1 Tablespoon coconut oil in a large saute pan over medium heat. Season chicken with the remaining half of the spice mixture, salt, and pepper. Cook chicken 5-7 minutes and then turn. Cook another 5-7 minutes or until cooked through completely. Remove to a plate and cover. Heat coconut oil #2 in the same pan. Add kale and onion and season with garlic powder, salt, and pepper. Saute 3-4 minutes until wilted. Remove squash from the oven and add to the saute pan. Toss to combine. Plate portions of kale and squash and top with chicken.

Freezing Directions:

In a small bowl, whisk together coriander, ginger, and cinnamon. In a large bowl, toss together butternut and acorn squash and coconut oil #1. Sprinkle with alt, pepper, and half of the spice mixture and toss again to coat. Place squash in a gallon freezer bag. Season chicken with the remaining half of the spice mixture, salt, and pepper. Place chicken in another gallon freezer bag and place inside the bag with the squash. Heat coconut oil #2 in a large saute pan over medium heat. Add kale and onion and season with garlic powder, salt, and pepper. Saute 3-4 minutes until wilted. Remove kale from heat and cool completely. Place kale in a quart freezer bag and place inside the bag with squash and chicken. Label and lay flat to freeze

TO SERVE: Preheat oven to 425 degrees. Pour squash onto a rimmed baking sheet and bake 25-30 minutes or until fork tender. Meanwhile, heat coconut oil #3 in a large saute pan over medium heat. Cook chicken 5-7 minutes and then turn. Cook another 5-7 minutes or until cooked through completely. Remove to a plate and cover. In the same pan, reheat kale. Remove squash from the oven and toss together with kale. Plate portions of kale and squash and top with chicken.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

4 Responses to “Spiced Chicken, Kale, and Roasted Squash”

  1. Tiffany Baker says:

    Hi! How much ginger is used in this recipe? Thanks!

  2. Rachel says:

    Has anyone ever tried throwing this all in the crockpot on serving day?

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