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Chicken Hash with Butternut Squash & Kale

Prep time 10 min
Cook time 20 min
Total time 30 min

Prep time 10 min
Cook time 20 min
Total time 30 min

About

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!


Serves 6

1 Butternut Squash, peeled, seeded and cubed

1 bunch curly kale, stemmed and roughly chopped

1 pound 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, chopped

¼ teaspoon liquid stevia

1 tablespoon dijon mustard


Directions
1

Bring a large pot of salted water to boil. Add the butternut squash pieces and blanch for 3 minutes, until almost cooked through.

2

Remove from heat and stir in the chopped kale. Let stand, uncovered, for 3 minutes. Drain the pot and set the veggies aside.

3

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.

4

Add the onions and sauté for 2 minutes. Mix in the butternut squash and kale mixture and sage. Sauté for another 2 minutes.

5

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!


Nutrition

Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —


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