Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F and position a rack in the middle. Peel and seed 1 small butternut squash, about 1½ lb whole, then cut the resulting 1 lb flesh into ¾-inch cubes.

2. 2.

   Pat 1 lb boneless skinless chicken thighs dry. Season all over with 2 teaspoons Diamond Crystal kosher salt and set aside while you prepare the other components.

3. 3.

   Finely mince 2 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice. Keep these prepared ingredients separate.

4. 4.

   Toss the squash on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • ½ teaspoon dried oregano
   • 1½ teaspoons Diamond Crystal kosher salt
   • ¼ teaspoon ground black pepper

   Spread into a single layer, leaving space on one side for the chicken. Roast for 10 minutes.

5. 5.

   Meanwhile, rinse ½ cup dry Kroger® Quinoa in a fine-mesh sieve. Place in a small saucepan with 1 cup water and ¼ teaspoon Diamond Crystal kosher salt. Bring to a boil on the stove, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes.

6. 6.

   Coat the seasoned chicken with:

   • 1 tablespoon olive oil
   • ½ teaspoon dried oregano
   • ¼ teaspoon ground black pepper
   • The minced garlic
   • The measured lemon zest
   • 1 tablespoon lemon juice

   Turn the squash and place the chicken flat in the reserved space on the baking sheet, keeping the pieces from overlapping.

7. 7.

   Roast for another 18–22 minutes, until the squash is tender and browned and the chicken reaches 165°F in its thickest part. Transfer the chicken to a cutting board and rest for 5 minutes.

8. 8.

   Fluff the quinoa and stir in the remaining 1 tablespoon lemon juice. Slice the rested chicken. Divide the quinoa between two bowls, arrange the roasted squash and chicken on top, and spoon the chicken’s resting juices over each bowl.

Want more detail? See the temperature guide.