Ingredients
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4 boneless, skinless chicken breasts
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3 tbsp olive oil
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1 (14 oz) pkg butternut squash chunks
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1 tsp red chile flakes
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10 oz chopped kale
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1/2 cup Nature's Promise white balsamic vinaigrette
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1 (4 oz) chunk pecorino cheese
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1/2 cup roasted salted almonds
Steps
1
With meat mallet, pound the chicken to even thickness. Heat a large grill pan on medium. Brush chicken with 1 tbsp of the oil. Season with salt and pepper. Grill 8 min. per side, until cooked through.
2
Meanwhile, cut the butternut squash into smaller chunks. In a large skillet, heat remaining 2 tbsp oil on medium. Add squash and season with salt. Cover and cook 8 min., until tender, stirring occasionally. Remove from heat and add the chile flakes.
3
Toss the kale with the vinaigrette. Cut the pecorino into small chunks and chop the almonds. Slice chicken. Add chicken, pecorino, almonds, and squash to kale and toss to combine. Divide among 4 plates.
