Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 2 cups Butternut squash, cubed
- 6 cups Kale or mixed hearty greens
- 1/2 cup Dried cranberries (unsweetened)
- 1/2 cup Toasted pecans, chopped
- 1/4 cup Red onion, thinly sliced
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Dried thyme
- Salt and black pepper to taste
- Optional: 1/4 cup Crumbled goat cheese or feta
- Dressing: 3 tbsp Balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp Maple syrup, 4 tbsp Olive oil
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with one tablespoon of olive oil, salt, and pepper on a large baking sheet. On a separate section of the tray or a different pan, rub the chicken breasts with the remaining olive oil, garlic powder, dried thyme, salt, and pepper.
- Place the baking sheets in the oven. Roast the butternut squash for 20-25 minutes until tender and slightly caramelized. Bake the chicken breasts for 18-22 minutes, or until the internal temperature reaches 165°F (74°C). Once the chicken is done, remove it from the oven and let it rest for at least 5 minutes before slicing into bite-sized strips or cubes.
- While the cooked items cool slightly, prepare your greens. If using kale, remove the tough ribs and massage the leaves with a tiny bit of olive oil for a minute to soften the texture. In a small jar or bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and olive oil until emulsified. Set this aside in small containers if you are prepping for the week.
- In large meal prep containers, layer the massaged kale at the bottom. Top with the roasted butternut squash, sliced chicken, red onion, dried cranberries, and pecans. If using cheese, sprinkle it on top. Keep the dressing in a separate small container to prevent the greens from wilting. Seal the lids tightly and store in the refrigerator for up to four days.
- Cook Time: 40 minutes