This one-pan skillet chicken with butternut squash and kale is an easy, nourishing meal made for everyday life. It comes together with simple ingredients that support steady energy and balance for whole body wellness.
Finished with lemon, herbs, and a pinch of my edible flower salt (Fleur de Sel) to finish, it's the kind of dinner that feels grounding, warm, and satisfying without being heavy.
Yield: 4 servings
Ingredients
- 4 medium boneless, skinless chicken breasts
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 4 cups kale, stems removed, chopped
- 3 gloves garlic, minced
- 1 1/2 tbsp fresh thyme
- 1/3 cup low-sodium chicken broth
- 3 tbsp olive oil, divided
- 2 tsp fresh parsley, chopped
- 1 lemon, cut into wedges
- Black pepper or Petals & Peppercorn Blend, to taste
- Edible Flower Fleur de Sel, to finish
Preparation
- Pat chicken breasts dry. Season both sides lightly with 1/4 tsp salt and pepper.
- Heat 1 1/2 tbsp oil in a large skillet over medium heat.
- Add chicken breasts, sear 3-4 minutes per side, until lightly golden.
- Remove chicken from pan and set aside.
- Add remaining 1 1/2 tbsp olive oil to skillet. Add squash, onion, and celery.
- Sauté 6-8 minutes, stirring occasionally until squash begins to soften.
- Add garlic and thyme, cook 1 minutes more, until fragrant.
- Pour in the broth, scraping up any browned bits from the bottom of the pan.
- Nestle chicken back into the pan and on top of the vegetables.
- Reduce heat to medium-low, cover, and cook 10-12 minutes, until chicken reaches 165 degrees and squash is tender.
- Scatter kale over the top, cover, and cook 2-3 minutes until just wilted.
- Serve with lemon wedges, fresh parsley, and a light sprinkle of Edible Flower Fleur de Sel to finish.