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Moroccan Chicken With Kale and Roasted Squash

Moroccan Chicken With Kale and Roasted Squash
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 450° F. Toss the squash,1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, turning once, until tender, 18 to 20 minutes.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until an instant-read thermometer inserted in each breast registers 165º F, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm. Reserve the skillet.
  3. Add the remaining tablespoon of oil to the drippings in 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.
By November, 2011

Nutritional Information

  • Per Serving
  • Calories 505
  • Fat 15g
  • Sat Fat 3g
  • Cholesterol 94mg
  • Sodium 616mg
  • Protein 40g
  • Carbohydrate 55g
  • Sugar 17g
  • Fiber 7g
  • Iron 5mg
  • Calcium 214mg
What does this mean? See Nutrition 101 .

Quick Tip

Dried apricots piled on fresh apricot
You can substitute collard greens or Swiss chard for the kale, and dried cherries or apricots for the prunes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.