Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 1 pound delicata squash, halve lengthwise and scoop out the seeds. Leave the skin on and slice into 1/2-inch half-moons.

2. 2.

   Pat 12 ounces chicken breast dry and cut horizontally into cutlets about 1/2 inch thick. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside while preparing the vegetables.

3. 3.

   On a rimmed baking sheet, toss the squash with 2 teaspoons olive oil, 1/2 teaspoon fine sea salt and 1/2 teaspoon dried oregano. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until tender with browned edges.

4. 4.

   Meanwhile, put 4 ounces dry farro in a small saucepan with 2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then simmer according to the package directions, about 10–20 minutes, until pleasantly chewy. Drain any excess water and cover to keep warm.

5. 5.

   Remove any tough stems from 4 ounces chopped kale and cut large pieces into bite-size strips. Finely grate 2 garlic cloves. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice.

6. 6.

   Make the dressing by whisking together:

   • 2 teaspoons olive oil
   • 2 tablespoons lemon juice
   • 1 teaspoon lemon zest
   • Half the grated garlic
   • 1/2 teaspoon dried oregano

   Set aside to let the flavors mingle.

7. 7.

   Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

8. 8.

   Reduce the skillet heat to medium. Add the prepared kale, the other half of the grated garlic, 1/4 teaspoon fine sea salt and 2 tablespoons water. Cook, stirring and scraping up the browned bits, for 3–4 minutes until the kale is tender and the water has evaporated.

9. 9.

   Toss the warm farro and kale with half the lemon dressing. Divide between two bowls, arrange the roasted squash and sliced chicken on top, and spoon over the other half of the dressing.

Want more detail? See the temperature guide.