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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Start by roasting the chicken.
2. Slice up the squash and roast at the same temperature as the chicken, but in a separate pan. 3. While everything is roasting toss together the salad. The kale does well sitting and becoming more tender in the dressing. Substitute the top thick coconut cream layer in a can of coconut milk for the yogurt in the salad dressing for a dairy-free alternative.
Roasted Chicken has a lovely flavor on its own, but adding oranges that roast under the skin adds another layer of flavor that takes chicken far from boring. Chicken thighs are best if you are nervous about under cooking your poultry. You can overcook these a tad and they remain moist. If you do not like thighs, use a large chicken breast for two servings.
This lovely narrow squash does not require peeling to enjoy it roasted as the skin is fairly thin. Tossed with chipotle and a pinch of cinnamon takes it from simple to fabulous.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
