recipe
Prep Time
10 min
Cook Time
15 min
Servings
2 to 4
Ingredients
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1 ½ cups {Foster Farms Diced Chicken}
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2 bunches kale, stems removed, finely chopped
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Juice of 1 lemon
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2 tsp honey
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1 tsp salt
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¼ tsp red chili flakes
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3 tbsp olive oil
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1 cup butternut squash, peeled & cut into small wedges
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½ cup toasted cashews, broken up
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1/3 cup pomegranate seeds
Directions
- 1. In a large bowl, whisk lemon juice, honey, chili flakes and oil. Add kale and toss well to mix. Set aside.
2. On a sheet pan, roast squash in a 400°F oven for 15 minutes. Let cool.
3. Add cooled squash to kale mixture along with chicken, cashews and pomegranate seeds. Toss well to combine ingredients before serving.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.