Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1 small butternut squash, then cut 12 oz of flesh into 1/2-inch cubes. Toss on a large rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread into a single layer.

2. 2.

   Pat 12 oz chicken breasts dry and cut horizontally into two roughly equal cutlets about 3/4 inch thick, if needed. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let stand while you finish the vegetable prep.

3. 3.

   Remove tough stems from 4 oz kale and thinly slice the leaves. Finely chop 2 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice; reserve these separately.

4. 4.

   Roast the squash for 25–30 minutes, turning after 15 minutes, until tender and browned at the edges. Continue with the quinoa and chicken while it roasts.

5. 5.

   Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Scatter the prepared kale over the quinoa and sprinkle with 1/4 teaspoon fine sea salt. Cover, cook for 3 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff together.

6. 6.

   Heat 1 teaspoon olive oil in a skillet over medium heat. Add the seasoned chicken and cook for about 5–7 minutes per side, until the thickest part reaches 160°F. Transfer to a plate and rest for 5 minutes before slicing.

7. 7.

   While the chicken rests, whisk together the lemon dressing in a small bowl:

   • 2 tablespoons reserved lemon juice
   • 1 teaspoon reserved lemon zest
   • 2 teaspoons olive oil
   • The prepared chopped garlic
   • 1 teaspoon dried oregano

   Whisk until combined.

8. 8.

   Divide the quinoa-kale mixture between two bowls. Arrange the roasted squash and sliced chicken over the top, then spoon the lemon dressing over both bowls and serve.

Want more detail? See the temperature guide.