Half Chicken with Apple-Roasted Butternut Squash Salad
HARVESTLAND® TENDERREADY® Chicken Halves
Olive oil, divided
Spanish onion, sliced into half circles
Butternut squash, diced
Granny Smith apple, diced
Red chile peppers, sliced
Brussels sprout leaves, blanched
1. Preheat oven to 350ºF.
2. Remove HARVESTLAND® TENDERREADY® Chicken Halves from package. Place on a sheet pan and place in the oven; heat to an internal temperature of 180ºF.
3. In a large rondeau, add half of the olive oil; bring to its smoke point. Add onions and cook until translucent; add butternut squash and green apple. Place rondeau in the oven for 8 to 10 minutes, until the butternut squash is fork tender. Remove from oven.
4. Stir in pecans.
5. In a large sauté pan, add the remaining olive oil. Over high heat, add red chiles; toss quickly. Add Brussels sprout leaves; season with salt and pepper, then remove from heat.
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