Here’s a new way to serve up nutritious veggies with protein-packed chicken. It’s tender, flavorful and simple to make. Basically a perfect meal!
This dish is great for meal prep, as it holds up well for several days in the fridge and can be easily packed in Tupperware to eat on-the-go. Enjoy!
Here’s what you need
1 butternut squash, peeled, seeded and cut into large pieces
1 bunch curly kale, stemmed and roughly chopped
1 lb boneless, skinless chicken thighs, cut into 2” pieces
sea salt and black pepper
1 Tablespoon olive oil
1 red onion, sliced
1 Tablespoon fresh sage, minced
½ cup chicken broth
¼ teaspoon liquid stevia
1 Tablespoon Dijon mustard
Bring a large pot of salted water to boil. Add the butternut squash pieces and blanch for 3 minutes, until almost cooked through.
Remove from heat and stir in the chopped kale. Let stand, uncovered, for 3 minutes. Drain the pot and set the veggies aside.
Season the chicken pieces with salt and pepper. Return the emptied pot to medium-high heat and sauté the chicken with the olive oil, until browned on all sides.
Add the onions and sauté for 2 minutes. Mix in the butternut squash and kale mixture and sage. Sauté for another 2 minutes.
In a small bowl combine the broth, stevia and Dijon. Pour over the hash and simmer until the liquid is reduced. Season with salt and pepper to taste. Enjoy!
217 calories, 2g fat, 12g carbohydrate, 3g sugar, 208mg sodium, 2g fiber, and 24g protein.
I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to assist you in all things fitness. And if you are not yet one of my prized clients then call or email me now to set up your first workout – I’d love to help you achieve your best body ever!