Roasted Chicken Breasts with Acorn Squash and Kale

Name: Roasted Chicken Breasts with Acorn Squash and Kale
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 5 tbsp oil; 4 garlic cloves; 2 tbsp sage; 3/4 tsp salt; 1/2 tsp pepper; 1 tbsp water; 1 tsp orange zest; 1 acorn squash ( 2 lbs); 2 tsp paprika; 2 chicken breast; 1 lb kale (steamed and cut into 2 inch pieces)

5 steps

Prep:45minCook:15min

This recipe is healthy and good for your gut.

Updated at: Thu, 17 Aug 2023 09:45:51 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories924.3 kcal (46%)

Total Fat58.3 g (83%)

Carbs50.3 g (19%)

Sugars4.1 g (5%)

Protein57.8 g (116%)

Sodium1090.5 mg (55%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5 Tbspoil

4garlic cloves

2 Tbspsage

¾ tspsalt

½ tsppepper

3/4 cup plain yogurt

1 Tbspwater

1 tsporange zest

1acorn squash

2 tsppaprika

2chicken breast

1 lbkale

steamed and cut into 2 inch pieces

Instructions

Step 1

Set oven to 475 degrees. Add whole garlic clove to oil to a pan and set on high heat for 3 -5 minutes. Allow to cool, add sage and remove garlic.

Step 2

Combine oil, salt, and pepper to bowl. Combine 1 tbsp sage oil with yogurt, water, orange zest in separate bowl. Season with salt and pepper to taste and set aside.

Step 3

Cut squash into 2-1/2 to 3 inch pieces. Toss squash with 3 tbsp of sage oil. Stir paprika into remaining sage oil. Pat chicken dry with paper towel. If bone-in chicken breast, gently loosen skin. If no bone and skinless, no need to do anything. Add paprika-sage oil evenly on chicken or under skin.

Step 4

Spread squash into a single layer over 3/4 of baking sheet. Place chicken pieces on empty portion of sheet and roast for 15 minutes.

Step 5

Separate kale from stem and massage for about a minute. Stir squash into kale and roast until soft and brown and chicken registers to 160 degrees (10-20 minutes). Stir veggies halfway. Toss veggies with any accumulated chicken juice. Serve with yogurt sauce on chicken and veggies. Add salt and pepper to taste.