Dairy-Free, Gluten-Free, Nut-Free, Soy-Free
SERVES 4
PREP TIME: 15 MINUTES / COOK TIME: 20 MINUTES, PLUS 10 MINUTES TO REST
A simple bowl balanced with protein-rich chicken, vibrant squash, and savory kale packs many health-promoting nutrients into one dish. The pomegranate garnish adds even more beautiful color, flavor, texture, and powerful antioxidant health benefits.
1 medium acorn squash, halved, seeded, and cut into ⅛-inch-thick pieces
5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
¼ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
4 boneless, skinless chicken thighs, trimmed
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons maple syrup
2 tablespoons minced shallot
1 garlic clove, minced
1 teaspoon dried oregano
1 (5-ounce) package baby kale
1 cup pomegranate seeds
Bioactive ingredients:
olive oil, cumin, cinnamon, chicken, lemon, garlic, oregano, kale, pomegranate
1.
Preheat the oven to 450°F.
2.
Spread the squash out on a sheet pan.
3.
Drizzle 1 tablespoon of oil on top. Season the squash with ¼ teaspoon of salt and ¼ teaspoon of pepper.
4.
Transfer the sheet pan to the oven, and roast for 10 to 13 minutes. Flip the squash, and roast for about 5 minutes, or until starting to brown and turn tender. Remove from the oven.
5.
Meanwhile, in a small mixing bowl, whisk together 1 tablespoon of oil, ¼ teaspoon of salt, ¼ teaspoon of pepper, and the coriander, cumin, and cinnamon.
6.
Put the chicken on another sheet pan.
7.
Pour the olive oil and spice mixture on top, gently rubbing it onto the chicken.
8.
Transfer the sheet pan to the oven, and bake for about 15 minutes, or until the chicken has cooked through and reaches an internal temperature of 165°F. Remove from the oven. Transfer the chicken to a cutting board. Let rest for 10 minutes, then slice.
9.
While the squash and chicken are baking, to make the dressing, in a small bowl, combine the lemon juice, vinegar,
mustard, maple syrup, shallot, garlic, oregano, and remaining 3 tablespoons and 1 teaspoon of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper.
10.
Divide the kale among 4 bowls.
11.
Top with the squash, chicken, and pomegranate seeds.
12.
Drizzle the dressing on top of each serving.
Per Serving:
Calories: 411; Total fat: 27g; Saturated fat: 4g; Protein: 26g; Total carbohydrates: 27g; Fiber: 5g; Sugar: 9g; Cholesterol: 107g
VARIATION:
For a vegetarian or vegan option, use tempeh instead of chicken, season it the same way, and roast it for the same amount of time. You can substitute the same amount of lettuce, arugula, or spinach for the kale to obtain similar health benefits but a different texture and flavor.