Makes 2 Servings
Macros: 665 Cal, Fat 33g, Carbs 55g, Fibre 12g, Protein 42g
2 Yellow Onion (small, diced)
2 Apple (small, diced)
2 cups Butternut Squash (frozen, cubed)
2 tbsps Thyme (fresh, chopped)
1/4 cup Extra Virgin Olive Oil (divided)
340 grams Chicken Breast
4 cups Kale Leaves (thinly sliced)
2 tbsps Apple Cider Vinegar
1/4 tsp Sea Salt (or more to taste)
Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
In a large bowl, toss together the onion, apple, butternut squash, thyme, and half of the oil. Spread onto the baking sheet.
Add the chicken breast to the baking sheet. Season everything with salt. Bake for 30 minutes, until everything is cooked through and the chicken reaches an internal temperature of 165°F (75°C).
In a large bowl, toss together the kale, apple cider vinegar, roasted vegetables, and remaining oil. Slice chicken and serve on top. Enjoy!
Leftovers: Keep salad in a resealable container in the fridge for up to 3 days.
Serving Size: One serving is equal to approximately three cups of salad.
More Flavour: Swap out fresh thyme with sage for an autumn-inspired salad.
Additional Toppings: Top with hemp seeds for an extra nutrition boost.