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Spiced Chicken, Kale, and Roasted Squash

<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
  • 2 pounds Chicken, Boneless Breasts
  • 1 tablespoon melt Coconut oil #2
  • 6 cups chop Kale
  • 1/3 cups dice Onion
  • 1/2 teaspoons Garlic Powder

Serving Day Ingredients

  • 1 tablespoon Coconut Oil #3

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 small bowl, whisk together coriander, ginger, and cinnamon.
  2. 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.
  3. Pour onto a rimmed baking sheet and bake at 425 degrees for 25-30 minutes or until fork tender.
  4. Meanwhile, heat 1 Tablespoon coconut oil 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 #2 in the same pan.
  8. Add kale and season 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 small bowl, whisk together coriander, ginger, and cinnamon.
  2. 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.
  3. Divide squash among 1/2 of indicated number of gallon freezer bags.
  4. Season chicken with the remaining half of the spice mixture, salt, and pepper.
  5. Divide chicken among remaining 1/2 of indicated number of gallon freezer bags and place inside the bag with the squash.
  6. Heat coconut oil #2 in a large sauté pan over medium heat.
  7. Add kale and season with garlic powder, salt, and pepper. Sauté 3-4 minutes until wilted.
  8. Remove kale from heat and cool completely.
  9. Divide kale among quart freezer bags and place inside the bag with squash and chicken. Label and lay flat to freeze

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

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