Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 1 small delicata squash, halve lengthwise, scoop out the seeds, and cut into 1/2-inch half-moons; leave the skin on. Toss on a large baking sheet with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt.

2. 2.

   Slice 12 ounces chicken breast horizontally into 2 evenly thick cutlets, pounding any thick spots to about 1/2 inch. Coat with the following and let stand while you finish the vegetable prep:

   • 1 teaspoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper
3. 3.

   Strip any tough stems from 1 bunch kale to yield about 8 ounces leaves, then chop the leaves. Thinly slice 4 ounces yellow onion and mince 2 garlic cloves. Zest 1 lemon, then juice it, keeping the zest and juice separate.

4. 4.

   Roast the squash for 25–30 minutes, turning halfway through, until tender and browned at the edges. Cook the other components while it roasts.

5. 5.

   Bring 3/4 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan. Stir in 1/2 cup dry whole-grain bulgur, cover, and reduce to low heat. Simmer for 10–12 minutes, or according to package directions, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

6. 6.

   Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 4–6 minutes per side, until the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing across the grain.

7. 7.

   Add 2 teaspoons olive oil and the sliced onion to the same skillet. Cook over medium heat for 3 minutes, stirring and loosening the browned bits. Add the minced garlic and cook for 30 seconds. Add the chopped kale, 1/2 teaspoon fine sea salt, and 1/4 cup water. Cover and cook for 4 minutes, then uncover and stir for 1–2 minutes, until the kale is tender and most of the liquid has evaporated.

8. 8.

   Fluff the bulgur and fold in the lemon zest and 1 teaspoon dried mint. Stir 1 tablespoon of the prepared lemon juice into the kale. Divide the bulgur, kale, and roasted squash between two bowls, top with sliced chicken and its resting juices, and drizzle with the rest of the prepared lemon juice.

Want more detail? See the temperature guide.