Description
This cozy, one-pan harvest meal combines juicy, pan-seared chicken thighs with the earthy sweetness of caramelized butternut squash. Infused with aromatic garlic and fresh thyme, this nutritious dish is elevated with a handful of nutrient-dense kale. Perfect for busy weeknights, it offers a rustic, flavorful experience that feels like a warm hug on a plate, all while minimizing cleanup time.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
3 cups butternut squash, peeled and cut into 1-inch cubes
1/2 yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 cups chopped kale
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper, then sear in the skillet until golden brown and cooked through; remove and set aside.
Add butternut squash and onion to the same skillet, cooking until the squash is tender and caramelized, about 10-12 minutes.
Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
Return the chicken to the skillet and toss in the kale, cooking until the greens are just wilted.
Serve hot, ensuring all ingredients are well combined.
Notes
Ensure the butternut squash cubes are relatively uniform in size to ensure even cooking. You can swap fresh thyme for dried, using only 1 teaspoon. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg