ROASTED CHICKEN & WINTER SQUASH OVER MIXED GREENS

This hearty salad comes together with little effort, since the squash and chicken can roast together on the same sheet pan.

 

MAKES 4 SERVING/ TOTAL TIME 45 MINUTES

INGREDIENTS

2 ½ pounds delicata or acorn squash

3 tablespoons extra-virgin olive oil,

2 tablespoons whole-grain mustard,

3 cloves garlic, minced

1 tablespoon chopped fresh rosemary

1 teaspoon grated lemon zest

2 tablespoons lemon juice, divided

1 teaspoon ground pepper, divided

½ teaspoon salt, divided

1 pound boneless, skinless chicken breast

1 tablespoon pure maple syrup

1 ½ teaspoons fresh thyme leaves

8 cups mixed salad greens

4 teaspoons grated Parmesan cheese

4 teaspoons salted roasted

 

METHOD

STEP 1

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray. Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices. Combine 1 tablespoon oil, 1 1/2 tablespoons mustard, garlic, rosemary, lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan

STEP 2

Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.

Meanwhile, whisk the remaining 2 tablespoons oil, 1/2 tablespoon mustard, 1 1/2 tablespoons lemon juice, maple syrup, thyme, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Add greens and toss to coat. Divide the greens among 4 serving plates.

 

 

Nutrition Value

415 Kcal,

16.5g fat,

2.7g saturated fat,

7.2g fiber,

31g protein,

38.7g carbs