Moroccan Chicken With Kale And Roasted Squash Recipe

Name: Moroccan Chicken With Kale And Roasted Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large acorn squash (about 2 pounds)-halved, seeded, and sliced 1/2 inch thick; 3 tablespoons olive oil; kosher salt and black pepper; 4 6-ounce boneless, skinless chicken breasts; 1/2 teaspoon ground coriander; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cinnamon; 1 bunch kale, thick stems removed and leaves torn (about 6 cups); 1 cup pitted prunes, halved; 2 cloves garlic, chopped

Servings: persons

1 large acorn squash (about 2 pounds)-halved, seeded, and sliced 1/2 inch thick
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 bunch kale, thick stems removed and leaves torn (about 6 cups)
1 cup pitted prunes, halved
2 cloves garlic, chopped

1
1. Heat oven to 450u00b0 F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.
2
2. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.
3
3. Add the remaining tablespoon of oil to the skillet. Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large acorn squash (about 2 pounds)-halved, seeded, and sliced 1/2 inch thick, 3 tablespoons olive oil, kosher salt and black pepper, 4 6-ounce boneless, skinless chicken breasts, and more.

Yes, Moroccan Chicken With Kale And Roasted Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken With Kale And Roasted Squash

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