i'm aware that this recipe is way too healthy for monday morning.
i've been trying to make a few adjustments in the food category of our marriage, including making dinners that don't put me in a coma for the rest of the night.
i loved this recipe. it was my first time making squash and kale (um ever, yep.) and it all turned out great, plus, it was 30 minute meal.
the squash and kale together were so pretty, and it's the perfect time to make squash.
kale. what the heck even is this stuff? it's like a mix between spinach and broccoli all in one. it's chewy and robust, and scary. but as scared as i was, it turned out great. i think it's my new go-to veggie.
i love how pretty the squash is. and it balances perfectly with the sweetly seasoned chicken.
Moroccan Chicken with Roasted Squash & Kale
adapted from Real Simple
1 acorn squash, cut in half, seeded, and then cut into small pieces
3 tbsp. olive oil
dash of salt and pepper
3-4 chicken breasts
1/2 tsp. ground coriander
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
1 bunch kale, thick stems removed and leaves torn
2 cloves garlic, chopped
Preheat oven to 450 degrees. On a baking sheet, place squash pieces on the sheet and brush with 1 tbsp. olive oil. Dash salt and pepper over the top. Roast in the oven for 10 minutes, then turn over the squash pieces and roast for 10-15 more minutes.
Meanwhile heat 1 tbsp. olive oil in a large skillet. In a small bowl, mix together coriander, ginger and cinnamon. Season chicken with spice mixture and cook in skillet until cooked through, about 8 minutes on each side. Transfer to a plate and cover with aluminum foil to keep warm.
Add the remaining olive oil to the skillet and add the kale and garlic. Cover and cook, tossing occasionally, until kale is tender, about 5-7 minutes. Add the squash and toss to combine.
Serve with the chicken and enjoy!