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. This salad combines flavors and textures for a delightful way to enjoy winter's bounty.

Servings: 2

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Difficulty Level: Easy

Why You'll Love This Recipe?

·       Seasonal flavors: Celebrates the best of winter squash and greens. 

·       Hearty and healthy: Packed with protein, fiber, and vitamins. 

·       Easy to make: Great 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 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 oven to 400°F (200°C). 

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

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

4. Chop 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)

o   Calories: 320 

o   Protein: 35g 

o   Fat: 12g 

o   Saturated Fat: 2.5g 

o   Cholesterol: 60mg 

o   Carbohydrates: 20g 

o   Fiber: 4g 

o   Sugar: 5g 

o   Sodium: 250mg 

Tips

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

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

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

FAQs

1. Q: Can I use leftover chicken? 

A: Yes, 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, omit feta cheese or substitute with a vegan option. 

4. Q: How do I store leftovers? 

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