Roasted Chicken Pieces with Butternut Squash & Sautéed Kale
Tender roasted chicken and sweet butternut squash paired with nutrient-dense sautéed kale for a comforting and balanced autumn dinner.
Ingredients
- Chicken220 g
- Onion100 g
- Garlic10 g
- Butternut squash350 g
- Olive oil18 ml
- Salt2 g
- Pepper1 g
- Kale200 g
- Paprika3 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Peel and cube 350 grams of butternut squash. Chop 100 grams of onion into wedges and mince 10 grams of garlic. This takes about 10 minutes.
- 3Step 3
Place the squash, onion, and garlic on a baking tray. Drizzle with 10 milliliters of olive oil, season with 1 gram of salt and 0.5 grams of pepper. Toss to coat.
- 4Step 4
Roast for 10 minutes.
- 5Step 5
While the vegetables roast, cut 220 grams of chicken breast into bite-sized pieces, about 3 minutes.
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