Greg DuPree
Hands-on Time
15 Mins
Total Time
31 Mins
Yield
Serves 1 (serving size: 1 plate)

The chicken and squash soak up all the flavors in this dish from the garlic, ginger, and the lemony tahini sauce; the rice is there to make sure no sauce gets left on the plate. You can purchase prechopped butternut squash in the produce section of the supermarket. Curly kale works well in place of Tuscan.

How to Make It

Step 1

Heat a medium skillet over medium-high. Add the oil to the pan; swirl to coat. Sprinkle the chicken with 1/8 teaspoon of the salt. Cook the chicken for 5 minutes or until well browned. (Do not stir.) Add the squash, garlic, ginger, pepper, and remaining 1/8 teaspoon salt; cook 1 minute, stirring frequently.

Step 2

Add the stock; bring to a simmer. Reduce the heat to medium-low; cover and cook 15 minutes or until the squash is tender. Add the kale; cover and cook 1 minute or until starting to wilt. Stir in the dressing. Serve over the rice.

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