12 oz chicken breast, 4 x 3oz breast 1 lb acorn squash 2 tsp Olive oil 1 tsp Five spices powder Sea salt, crushed, and to taste Pepper, to taste 4 cups Lettuce 4 medium Tomato, cut into wedges 2 tsp balsamic vinegar, to drizzle over salad
A quick and easy salad. But do not let the ease fool you, the flavors are incredible.
Preheat the oven at 350F.
1. I estimated the pound of squash. You are going to use 2 Acrorn squashes. Cut them in half and in half once again. Please the wedges onto ta cookie sheet and drizzle with oil. Then salt and pepper the squash and bake at 350F for approximately 45 minutes or until tender. Using a spoon, remove the squash from the skin and toss into a glass bowl. Cover with plastic wrap and set aside.
2. Pat your chicken breast dry with a paper towel. Drizzle a bit of oil over the chicken and sprinkle the five spice over the chicken. Use yoru fingers to run the oil and spice on both side of the breast. Place on the cookie sheet your used fo the squash. Place in the oven. Cook the chicken until firm to the touch. There should be no pink in the middle of the breast. Set the chicken aside for about 4-5 minutes.
3. Set up four plates with torn lettuce and wedges of tomoto. Using a sharp knife, you want to cut the cooked chicken breast into strips of cubes. You preference. Put the chicken on the lettuce.
4. Uncover the squash. Using your fingers, tear the hot squash and drop all over your salad. Drizzle with a bit of balsamic vinegar, salt and pepper as needed and serve hot. ______________________________________________________________________ Per Serving: 186 Calories; 3 g Fat; 0.88 g Sat Fat; 72 mg Cholesterol; 66 mg Sodium; 12 g Carb; 2 g Fiber; 27 g Protein.
I like roasted onions on this recipe too. If time is the issue, skip the onions. If not, roast with squash and tear up at the same time. My sons like to grate a bit of extra sharp over it. I like parmesean.