Roasted Chicken & Winter Squash over Mixed Greens

 

Roasted Chicken & Winter Squash over Mixed Greens

Cozy up with this seasonal salad featuring roasted chicken, sweet winter squash, and fresh mixed greens. It combines great flavors and textures, making it a delightful way to enjoy winter's best produce.

Servings: 2

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Difficulty Level: Easy

 

Why You'll Love This Recipe?

o   Seasonal flavors: It celebrates the best of winter's squash and greens. 

o   Hearty and healthy: It is packed with protein, fiber, and vitamins. 

o   Easy to make: Perfect for a weeknight dinner or special occasion. 

 

INGREDIENTS 

·       1 lb. boneless, skinless chicken breast 

·       1 small winter squash (acorn or butternut), peeled and cubed. 

·       2 tbsp olive oil 

·       1 tsp of salt 

·       1 tsp pepper 

·       1 tsp dried thyme 

·       4 cups mixed greens 

·       1/4 cup crumbled feta cheese (optional) 

·       2 tbsp apple cider vinegar 

Tools & Equipment

 👉         Baking sheet 

👉      Large bowl 

👉      Cutting board 

👉       Measuring cups and spoons 

INSTRUCTIONS 

1. Preheat the oven to 400°F (200°C). 

2. Toss the squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender. 

3. Season the chicken with thyme and roast in the oven for 15-20 minutes or until cooked through. 

4. Chop the cooked chicken into bite-sized pieces. 

5. In a large bowl, combine mixed greens, roasted squash, and chicken. 

6. Drizzle with apple cider vinegar and top with feta cheese (if using). 

Nutrition Facts (per serving)

v  Calories: 320 

v  Protein: 35g 

v  Fat: 12g 

v  Saturated Fat: 2.5g 

v  Cholesterol: 60mg 

v  Carbohydrates: 20g 

v  Fiber: 4g 

v  Sugar: 5g 

v  Sodium: 250mg 

Tips

o   Use your favorite squash: Try butternut, acorn, or delicata squash. 

o   Add some crunch: Top with chopped nuts or seeds for extra texture. 

o   Make ahead: Roast the squash and chicken ahead of time and assemble the salad just before serving. 

FAQs

1. Q: Can I use leftover chicken? 

A: Yes, you can use cooked chicken breast or thighs. 

2. Q: What type of greens work best? 

A: Mixed greens, spinach, or arugula work well. 

3. Q: Can I make this vegan salad? 

A: Yes, just omit the feta cheese or substitute it with a vegan alternative. 

4. Q: How do I store leftovers? 

A: Store in an airtight container in the fridge for up to 2 days.