This meal is filling, bright, and flavorful. It's something that can easily be done for larger groups of people by multiplying the recipe as needed!
INGREDIENTS:
2 6oz chicken breasts
1.75 lemon aioli with basil & capers
1.75 tsp smoky paprika & onion blend
10.5 oz butternut squash
3.5 oz green chart
1 yellow onion
0.5 oz sun-dried tomatoes
0.5 oz hazelnuts
DIRECTIONS:
1. Preheat the oven to 425 degrees.
2. Place sun-dried tomatoes in a small bowl. Cover with 0.25 cup water. Let soak at least 5 minutes, or until softened. Once softened, roughly chop tomatoes and return to bowl with soaking liquid.
3. Remove seeds from butternut squash with a spoon. Carefully peel with a peeler/knife, then medium dice into pieces, about 0.5 in each.
4. Cut ends off yellow onion and discard peel. Quarter lengthwise. Lay one quarter flat and small dice into pieces, about 0.25 in each. Reserve remaining onion for another use.
5. Roughly chop hazelnuts.
6. Remove and discard thick center stems from green chard. Roughly chop leaves into bite-size pieces.
7. Place squash on a lightly oiled, foil-lined baking sheet. Drizzle with 1.5 tbsp of cooking oil. Season with 0.25 tsp salt and pinch of pepper. Stir to coat and spread evenly in a single layer.
8. Roast 18-20 minutes or until fork tender, stirring halfway through.
9. Pat chicken breasts dry with paper towels. Season with smoky paprika and onion blend and salt.
10. Heat 1.5 tbsp cooking oil in medium oven-safe saute pan over medium-high heat. Add chicken to hot pain, searing 3 minutes on each side.
11. Transfer pan to oven. Roast 10-12 minutes or until chicken is fully cooked.
12. Heat 1.5 tbsp in a large saute pan over medium-high heat. Add yellow onion and hazelnuts to hot pan. Cook 2-3 minutes or until onion is transulucent, stirring occasionally.
13. Add chart and tomatoes (with soaking liquid). Season with 0.25 tsp salt and pinch of pepper. Cook 2-3 minutes or until chart is lightly wilted, stirring occasionally.
14. Transfer squash to pan with veggies. Salt and pepper to taste.
15. Cut chicken into 5-7 slices each.
16. Divide butter squash has between plates. Fan roasted chicken over has. Drizzle with lemon aioli with basil and capers to taste.
This recipe serves 2.
MACRO INFO:
700 Calories, 49g Fat, 20g Net Carbs, 44g Protein
The recipe for the lemon aioli with basils & capers can be found here: https://cassketo.wixsite.com/home/post/lemon-aioli-with-basil-capers
Comentarios