Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, then cut the flesh into 3/4-inch cubes. Rinse 1/2 cup dry quinoa in a fine-mesh strainer and drain.

2. 2.

   Remove any tough stem pieces from 5 oz chopped kale and cut large leaves into bite-size pieces. Set aside.

3. 3.

   Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice. In a large bowl, whisk together the following to make the lemon-Dijon dressing:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 small garlic clove, finely grated
   • 2 teaspoons olive oil
   • 1 teaspoon Dijon mustard

   Add the prepared kale and 1/4 teaspoon fine table salt. Massage for 1–2 minutes until softened, then set aside.

4. 4.

   Pat 12 oz chicken breast dry and cut horizontally as needed into cutlets about 3/4 inch thick. Season with 3/4 teaspoon fine table salt and 1/4 teaspoon black pepper. Place on a small baking sheet, rub with 1 teaspoon olive oil, and set aside while the squash begins roasting.

5. 5.

   On a large rimmed baking sheet, toss the squash cubes with 1 tablespoon olive oil, 3/4 teaspoon fine table salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast on the upper rack for 25–30 minutes, turning after 15 minutes, until tender and browned.

6. 6.

   As soon as the squash enters the oven, combine the rinsed quinoa, 1 cup water, and 1/4 teaspoon fine table salt in a small saucepan. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

7. 7.

   When the squash has roasted for 10 minutes, place the chicken on the lower oven rack. Roast for 10–14 minutes, until the thickest part reaches 160°F. Rest for 5 minutes, then slice across the grain.

8. 8.

   Toss the warm quinoa with the dressed kale. Divide between two bowls and arrange the roasted squash and sliced chicken on top. Spoon any dressing left in the bowl over the chicken and serve warm.

Want more detail? See the temperature guide.