pan-seared chicken / roasted delicata squash / salad with cinnamon vinaigrette

pan-seared chicken / roasted delicata squash / salad with cinnamon vinaigrette

Contents of your meal kit

salanova lettuce
delicata squash
house-made poultry seasoning
cinnamon vinaigrette base
white wine sauce starter

Cookware needed: baking sheet, medium or large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 400. Rinse the whole head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry. Thinly slice fennel, set aside.
  2. Trim the stem ends off the squash and cut in half lengthwise.  Use a spoon to scoop out seeds and discard.  Place cut side down and slice crosswise into ½-inch pieces.  (The skin is very tender and completely edible.)
  3. On a baking sheet, toss squash with olive oil, salt & pepper.  Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes or until golden and tender.
  4. Meanwhile, season both sides of chicken with salt & poultry seasoning.  Heat a small amount of oil in a nonstick skillet over medium heat.  Cook chicken about 5 minutes per side, or until cooked through.
  5. While chicken is cooking, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil.  Whisk or mix with a fork to combine.  Slice grapes in half and add to bowl along with fennel. Cut off the stem/root end of the salanova and then add the greens to your salad bowl, toss to combine and season with salt & pepper to taste.
  6. When chicken is done, transfer to a cutting board. Add white wine sauce starter and a few tablespoons of water to the hot skillet to “deglaze.”  Simmer a minute or so until the sauce is reduced.  (If you’re feeling indulgent, you could swirl a pat of butter into the sauce at the very end.)
  7. Slice the chicken, divide between plates and spoon some of the pan sauce over each portion.  Enjoy the roasted squash and salad on the side.