Ingredients
- 2 pounds Georges Farmers Market Boneless Skinless Chicken Breasts
- 1 sweet potato, peeled and finely diced (about ½”)
- 1 small butternut squash, peeled, seeded, and finely diced (about ½”)
- 5 tablespoons olive oil, divided
- 1 large bunch kale, stems removed, and leaves chopped
- 1 lemon, juiced
- 2 avocados, chopped
- Kosher salt
- Freshly ground black pepper
- 1 shallot, thinly sliced and rinsed in a small colander under cold water for 1 minute to remove pungency
- 1/3 cup dried cranberries
- 1/3 cup roasted chopped walnuts
- Parmigiano Reggiano, shaved
Preparation
- Place chicken breasts, one at a time, between two pieces of plastic wrap and pound chicken so it’s a uniform ½” thickness throughout.
- Brush chicken with 1 tablespoon olive oil and season with Kosher salt and freshly ground black pepper.
- Grill until just cooked through, about 3-4 minutes side. Let chicken rest for at least 5 minutes and then slice into bite-sized pieces.
- Meanwhile, preheat the oven to 425°F. Toss sweet potato pieces with 1 tablespoon of olive oil, season with Kosher salt, and place on a foil-lined baking sheet. Repeat with the butternut squash on a separate baking sheet. Roast vegetables until fork tender, approximately 20 minutes. Remove from the oven and let cool slightly.
- In a large mixing bowl, place the kale, lemon juice, 1 of the chopped avocados, and a big pinch of salt. Rub and squeeze the mixture with your hands until the kale begins to wilt, about 2 minutes. Stir in shredded brussels sprouts with 1-2 tablespoons of olive oil.
- Mix in grilled chicken, roasted vegetables, remaining avocado, shallot, dried cranberries, and walnuts. Top with some Parmigiano Reggiano shavings and serve.
