Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!
Recipe by Jackie Newgent, RDN
- 1 lb. boneless, skinless chicken breasts, cut into chunks
- 1 tbsp. peanut oil
- 4 cups Roasted Butternut Squash & Kale, thawed
- 1/3 cup teriyaki sauce
- 1/4 cup chicken stock
- 3 cups steamed rice
- 1/3 cup salted roasted peanuts
- 3 tbsp. fresh cilantro leaves
In large nonstick skillet, stir-fry chicken in oil over high until cooked through, 4 to 5 minutes. Add vegetables, teriyaki and stock; stir-fry until hot, 2 to 3 minutes. Serve with rice. Top with nuts and cilantro.