Kale Chicken Fingers with Butternut Squash Sheet Pan
Servings
4 Servings
Ingredients
- 1 large butternut squash cut into cubes
- 3 tablespoons extra virgin olive oil divided
- Kosher salt
- Freshly cracked black pepper
- 1 head kale washed and dried
- 4 boneless skinless chicken breasts, cut into thin strips for fingers (about 1 ½ pounds)
- 1 egg white whisked with 1 tablespoon water
- 2 cups whole wheat panko or breadcrumbs
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment.
- Place squash on one half baking sheet and toss with 1 tablespoon evoo, salt and pepper. Place kale on the other half and toss with 1 tablespoon evoo, salt and pepper. Roast veggies in oven for about 20 minutes, tossing everything half way through.
- While squash is roasting, prepare chicken. Set out 1 bowl with egg white mixture and 1 bowl or plate with panko. Season chicken with salt and pepper.
- After 20 minutes the kale should be crisp, remove from oven and crumble kale with your hands into the panko mixture.
- Dredge chicken in egg white mixture and then into kale panko mix and then onto the pan. Drizzle with 1 tablespoon oil.
- Roast the chicken with squash for another 12 - 15 minutes, flipping chicken once halfway through until chicken is cooked through and squash is done.
- Sprinkle chicken with a little salt before serving.
Nutrition
Nutrition Facts
Kale Chicken Fingers with Butternut Squash Sheet Pan
Amount per Serving
Calories
440
% Daily Value*
Fat
12.6
g
19
%
Cholesterol
91
mg
30
%
Carbohydrates
44.8
g
15
%
Fiber
5.3
g
22
%
Sugar
7
g
8
%
Protein
38.7
g
77
%
* Percent Daily Values are based on a 2000 calorie diet.