Chicken with Greens and Squash

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 413.0
  • Total Fat: 9.9 g
  • Cholesterol: 115.0 mg
  • Sodium: 177.9 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 8.7 g
  • Protein: 50.1 g

View full nutritional breakdown of Chicken with Greens and Squash calories by ingredient
Submitted by:


The balsamic reduction melds the subtle sweetness of the kale and squash. Yummy. :) The balsamic reduction melds the subtle sweetness of the kale and squash. Yummy. :)
Number of Servings: 2


    1 Tablespoon olive oil
    2 skinless chicken breasts cut into large cubes
    2 cups cubed butternut squash
    1 bunch kale, stems removed, leaves chopped into small pieces
    2 Tablespoons fresh basil
    1/4 cup balsamic vinegar


Heat oil in pot over medium heat. Add cubed squash and cook, stirring occasionally, until outside begins to brown. Add chicken, toss with cubed squash and then cover about five minutes, until chicken is no longer pink. In a separate small pot heat balsamic vinegar at medium heat until it is boiling and reduce. Add kale to main pot, toss with chicken and squash, then cover and cook five minutes. Remove cover, taste kale, should be somewhat tender. Add basil and salt to taste if desired (salt not calculated). If kale is not yet tender enough cook and cover another minute or two. Balsamic vinegar in other pot should be reduced till it coats side of pot when swirled. Place chicken and vegetables on plates, drizzle with balsamic reduction and serve.

Serves two, roughly 1 1/2 cup servings.

Number of Servings: 2

Recipe submitted by SparkPeople user E-MURDER.

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