Moroccan Chicken With Kale and Roasted Squash

By sarahstpierre

Calories 505
Fat 15g
Sat Fat 3g
Cholesterol 94mg
Sodium 616mg
Protein 40g
Carbohydrate 55g
Sugar 17g
Fiber 7g
Iron 5mg
Calcium 214mg

Ingredients

• 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
• 3 tablespoons olive oil
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
• 1 cup pitted prunes, halved
• 2 cloves garlic, chopped

Preparation

Step 1

1. Heat oven to 450° F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.

2. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.

3. Add the remaining tablespoon of oil to the skillet. Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.