Moroccan Chicken With Kale and Roasted Squash

roasted-squash
Photo by Sang An
Moroccan Chicken With Kale and Roasted Squash 3.2 89 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 505 calories
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 94 mg
    • Sodium 616 mg
    • Protein 40 g
    • Carbohydrate 55 g
    • Sugar 17 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 214 mg

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.

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.

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.

Ingredients

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

Directions

  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.

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