Moroccan Chicken With Kale and Roasted Squash

Serves 4

Ingredients

1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick

3 tablespoons olive oil

kosher salt and black pepper

4 6-ounce boneless, skinless chicken breasts

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1 bunch kale, thick stems removed and leaves torn (about 6 cups)

1 cup pitted prunes, halved

2 cloves garlic, chopped

Directions

Heat oven to 450° F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.

Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.

Add the remaining tablespoon of oil to the skillet. Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.

Source: Real Simple