Ingredients
- 2 Just Bare Boneless Skinless Chicken Breasts
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 small butternut squash, peeled and diced
- 1 large apple, thinly sliced (Granny Smith or Honeycrisp works well, drizzle with lemon juice or other citrus juice to stop the browning process if you like)
- 4 cups kale, chopped and stems removed
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup crumbled goat cheese or feta
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Prepare the Chicken: Season the Just Bare® Boneless Skinless Chicken Breasts with salt, pepper, and dried thyme. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until cooked through and golden brown. Remove from heat, let rest for a few minutes, then slice into thin strips.
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Prepare the Salad: In a large bowl, combine the chopped kale, apple slices, roasted butternut squash, dried cranberries, and pumpkin seeds. Drizzle with balsamic vinegar and honey, then toss to coat evenly.
- Assemble and Serve: Arrange the salad on plates and top with the sliced chicken and crumbled goat cheese. Serve immediately for a fresh, vibrant fall-inspired meal that showcases the flavors of the Northeast in the Fall.