Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a mixing bowl, whisk together coriander, ginger, and cinnamon.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a mixing bowl, whisk together coriander, ginger, and cinnamon.
2. In another 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.
3. Pour onto a rimmed baking sheet and bake at 425 degrees for 25-30 minutes or until fork tender.
4. Meanwhile, heat coconut oil #2 in a large sauté pan over medium heat.
5. Season chicken with the remaining half of the spice mixture, salt, and pepper.
6. Cook chicken 5-7 minutes and then turn. Cook another 5-7 minutes or until cooked through completely. Remove to a plate and cover.
7. Heat coconut oil #3 in the same pan.
8. Add kale and onion, seasoning with garlic powder, salt, and pepper. Sauté 3-4 minutes until wilted.
9. Remove squash from the oven and add to the sauté pan. Toss to combine.
10. Plate portions of kale and squash and top with chicken.