Ingredients
Scale
- 4 cups chopped butternut squash (cubed into 1-inch pieces)
- ¼ cup olive oil (divided)
- 2 teaspoons sea salt (divided)
- 1 teaspoon ground black pepper (divided)
- 1 lb. boneless skinless chicken breast
- ½ cup panko bread crumbs
- ½ cup grated parmesan cheese
- 2 large eggs (whisked)
- 4 cups chopped kale (stems removed)
- 1 small head radicchio (chopped)
- ½ cup shaved parmesan cheese
- ¼ cup Caesar dressing (you can use our homemade recipe)
Instructions
- Preheat your oven to 400ºF. Spread the butternut squash on a baking sheet, toss with 1.5 tablespoons of olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- While the squash roasts, prepare the chicken. Pound the chicken breasts until they’re about ½-inch thick. Dip each breast in egg, then coat in a mixture of panko and parmesan.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 2-3 minutes on each side until golden brown and cooked through.
- Massage kale with olive oil until softened. Add chicken, squash, radicchio, and shaved parmesan to the bowl.
- Slice the chicken, add it to the bowl, and toss everything with caesar dressing until coated.
Notes
- Sweet potatoes can replace butternut squash.
- If radicchio is unavailable, use endive, red cabbage, or more kale.
- Feel free to use store-bought Caesar dressing if you prefer.