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Spiced Chicken, Kale, and Roasted Squash - Lunch Version

<p>Chicken paired with the best of fall. Roasted winter squashes and sauteed kale, full of vitamins to ward off germs and warm spices to boost your immune system.</p>
4 Servings Recipe By

Ingredients

  • 1 teaspoon Coriander, Ground
  • 1/2 teaspoons Ginger, Ground
  • 1/4 teaspoons Cinnamon
  • 1 1/2 cups peel and dice Squash, Butternut
  • 1 1/2 cups peel and chunk Squash, Acorn
  • 2 tablespoons melt Coconut Oil #1
  • 1/8 teaspoons Black Pepper
  • 1/8 teaspoons Salt
  • 1 tablespoon Coconut Oil #2
  • 2 pounds Chicken, Boneless Breasts
  • 1 tablespoon melt Coconut Oil #3
  • 6 cups chop Kale
  • 1/3 cups dice Onion
  • 1/2 teaspoons Garlic Powder

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz chicken & 1 cup veggies
  • 519 Calories
  • 21g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 209mg Sodium
  • 26g Total Carb
  • 5g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 58g Protein
  • 7 WW Freestyle

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.

Freeze For Later Cooking 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.
  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. Allow chicken and vegetable mixture to cool.
  11. Divide chicken among indicated number of quart freezer bags.
  12. Divide vegetables among indicated number of quart freezer bags. Label and freeze both bags.

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
  2. Reheat in microwave until warm, about 1 minute.

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