Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 2 lb $8.49/lb
• Green Acorn Squash 2.5–3 lb $1.49/lb
• NatureSweet Cherubs® Fresh Grape Tomatoes or Kroger® Fresh Grape Tomatoes 20 oz $5.99 for 16.5 oz or $3.99 for 10 oz
• Shallots 2 medium $4.49/lb
• Green Top Red Radishes 1 bunch $1.89
• English Cucumber 1 $1.99
• Parsley 1 bunch $1.69 each
• Garlic 1 bulb $1.50 each
• Fresh lemons 2 $1.69 each organic / bag available

Instructions

1. Heat oven to 425°F. Slice 2.5–3 lb acorn squash into elegant wedges, removing seeds. Toss with olive oil, salt, pepper, and 1 sliced shallot. Roast 30–35 minutes until bronzed and tender.
2. Marinate 2 lb chicken breast cutlets with olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, salt, and pepper for 15–20 minutes.
3. On a sheet pan, roast 20 oz grape tomatoes with 1 sliced shallot, olive oil, salt, and pepper for 18–20 minutes until collapsed. Stir gently to create a loose warm relish.
4. Thinly slice radishes and cucumber. Toss with parsley, lemon juice, olive oil, salt, and pepper for a fresh table salad or garnish.
5. Grill chicken cutlets over medium-high heat for about 3–4 minutes per side until lightly charred and just cooked. Rest briefly.
6. Arrange roasted squash on a platter, top with chicken cutlets, and spoon over the warm tomato-shallot relish. Finish with the radish-cucumber herb salad on the side or scattered lightly over part of the platter.