Fall Butternut Squash, Brown Rice and Chicken Hash
Tyson Fresh Chicken
Boneless Skinless Breasts
Uncle Ben’s Ready Rice Whole Grain Brown
butternut Squash, fresh or frozen
Pre-peeled and diced pieces
fresh sage, chopped
kale, stems removed and chopped
Organic Raw Apple Cider Vinegar (with mother)
organic maple syrup
roasted and salted
Preheat oven to 450˚F
Place squash on baking sheet, drizzle with 2 tbsp of olive oil, and sprinkle with salt & pepper. Bake for 15 mins until soft.
Meanwhile, sear Tyson Chicken Breasts in a large pan and cook until internal temp reaches 165˚. Remove chicken from pan to cool slightly, then chop into bite sized pieces, set aside.
Pour the remaining 2 tbsp of olive oil into the hot pan. Add onion, celery, garlic and sage, and sauté for 5 mins. Add kale and allow to wilt for 3 minutes.
Turn heat to low, Deglaze pan with apple cider vinegar, maple syrup, and salt & pepper to taste.
Stir in cranberries, chicken and squash.
Pour Uncle Ben’s Brown Rice into pan, stirring all ingredients together until warm.
Serve topped with goat cheese, pepitas and sage.
Recipe from www.HealthStartsintheKitchen.com