Chicken Tenders with Butternut Squash Mash and Sautéed Kale
Servings: 4 servings
Calories: 285kcal
Ingredients
- 1 lb chicken tenderloins
- 1/2 tsp Montreal Steak Seasoning
- 1 tsp olive oil
Butternut Squash Mash
- 5 cups butternut squash cubes (700 grams)
- 1/3 cup coconut milk
- 1/2 tbsp ghee
- 1 tsp Oh My Spice! Lemon Pepper Seasoning
Sautéed Kale
- 8 cups kale chopped and stems removed (125 grams)
- 1 tbsp Dijon mustard
- 1 tsp olive oil
Instructions
- Add butternut squash to a large pot. Cover with water and bring to a boil for 10-15 minutes or until squash is tender. Drain water and add remaining squash mash ingredients. Mash until it reaches desired consistency.
- Heat 1 tsp olive oil over medium-high heat in a large skillet. Add kale and toss with Dijon mustard until kale is bright green and has softened to desired texture.
- Heat remaining 1 tsp olive oil over medium-high heat in a large skillet. Season chicken on both sides with Montreal Steak Seasoning and add to skillet. Cover and cook on each side about 3-4 minutes or until cooked through.
- Divide butternut squash mash, chicken tenders, and sautéed kale evenly among 4 serving containers.
Nutrition
Calories: 285kcal | Carbohydrates: 24g | Protein: 29g | Fat: 8g | Cholesterol: 65mg | Sodium: 302mg | Potassium: 778mg | Fiber: 5g | Sugar: 5g