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Harvest Chicken Salad

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Servings: 5
Course: Main Course
Calories: 502
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs boneless chicken thighs cut into bite-sized pieces
  • 2 tbsp avocado oil divided
  • 1 medium butternut squash peeled and diced (about 3 cups)
  • 1 large apple cored and diced
  • 1/2 red onion sliced
  • 3 cloves garlic minced
  • 1 tsp dried sage
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
  • 2 cups baby spinach
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 2 tbsp fresh parsley chopped

Method
 

  1. Season chicken pieces with salt and pepper.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat.
  3. Add chicken and cook until golden brown and cooked through, about 6-8 minutes.
  4. Remove chicken and set aside. Add remaining oil to skillet.
  5. Add butternut squash and cook for 5 minutes, stirring occasionally.
  6. Add apple, onion, and garlic, cook for 3-4 minutes until onion softens.
  7. Season with sage, cinnamon, nutmeg, salt, and pepper.
  8. Return chicken to skillet and stir to combine.
  9. Add spinach and cook until wilted, about 1 minute.
  10. Remove from heat and top with cranberries, walnuts, and fresh parsley.

Nutrition

Calories: 502kcalCarbohydrates: 31gProtein: 25gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 133mgSodium: 123mgPotassium: 975mgFiber: 5gSugar: 12gVitamin A: 17334IUVitamin C: 40mgCalcium: 114mgIron: 3mg

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