HERB CHICKEN WITH ROASTED BUTTERNUT SQUASH AND KALE WITH PROSCIUTTO
This meal tastes like Fall to me. It’s herbaceous, savory, and delicious. I concocted this one night with the random ingredients in my fridge and it became an instant keeper.
INGREDIENTS:
Chicken Breast or Chicken Thighs (I used chicken breast because it’s what I had in the fridge, but I always prefer chicken thighs.)
Rosemary, fresh or dried
Heaping Handful Fresh Parsley, minced
2 Garlic Cloves, minced
Butternut Squash, cubed
1 Shallot, minced
Half a Bunch of Kale, removed from stem and cut into 1 inch pieces
3 oz of Prosciutto, cut into small pieces
Salt
Pepper
Olive Oil
Chicken or Turkey Broth ( like to use Pacific Foods: Organic Bone Broth - Turkey with Rosemary, Sage, Thyme. It gives the butternut squash that Fall flavor.)
INSTRUCTIONS:
Rinse and pat the chicken dry. Place it in a large ziplock or container with rosemary, 1 clove of minced garlic, fresh parsley, a healthy pinch of salt, pepper, 2 tablespoons of olive oil. Shake the ziplock so the herbs and garlic coat the chicken. Refrigerate and let marinate for at least an hour.
Preheat oven to 400F. Cook chicken for 25-35 minutes or until no longer pink in center. When fully cooked the meat thermometer should read 165F.
In a baking dish combine butternut squash and bone broth. Use enough broth so it just covers the entire base of the dish. Bake for about 15 minutes or until the butternut squash is tender.
While the butternut squash is baking, start the kale sauté. Heat olive oil in a sauté pan. Once heated add minced shallot and 1 clove of minced garlic. Once it becomes fragrant and shallots are slightly translucent, add kale and remaining minced parsley. When the kale is wilted add the prosciutto. When the prosciutto is slightly crisp add the butternut squash with any remaining liquid. Cook together for another minute.
Time to eat!