Rating: 3 stars
91 Ratings
  • 1 star values: 9
  • 2 star values: 16
  • 3 star values: 30
  • 4 star values: 20
  • 5 star values: 16
Charlyne Mattox

Gallery

Credit: Sang An

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

505 calories; fat 15g; saturated fat 3g; cholesterol 94mg; sodium 616mg; protein 40g; carbohydrates 55g; sugars 17g; fiber 7g; iron 5mg; calcium 214mg.
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