Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta

Name: Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz chicken, boneless, skinless; 1 Kosher salt, to taste; 1 Black pepper, to taste; 2 each scallions, chopped, greens and whites separated; 3 oz white beans, cooked; 1 small Macintosh apple, chopped; 1 tsp apple cider vinegar; 2 leaves sage, chopped; 3 leaves parsley, chopped; 1 tsp olive oil; 3 tbsp vegetable oil, divided; 1 small butternut squash, large dice; 1/2 tsp ground cumin; 2 oz feta, crumbled

Lizzy Johnston @cook_2885147

Atlanta, Georgia

This recipe may sound complicated, but trust us, this meal cooks up fast and delicious. Pan-seared chicken breasts topped with white bean and apple salsa served with a side of sautéed butternut squash. This meal is the perfect celebration of Fall flavors!

Find out more at www.PeachDish.com

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Find out more at www.PeachDish.com

Saved

Ingredients

40 mins

2 servings

8 ozchicken, boneless, skinless
1Kosher salt, to taste
1Black pepper, to taste
White Bean and Apple Salsa
2 eachscallions, chopped, greens and whites separated
3 ozwhite beans, cooked
1 smallMacintosh apple, chopped
1 tspapple cider vinegar
2leaves sage, chopped
3leaves parsley, chopped
1 tspolive oil
Butternut Squash and Feta
3 tbspvegetable oil, divided
1 smallbutternut squash, large dice
1/2 tspground cumin
2 ozfeta, crumbled

Saved

Steps

40 mins

1

Season the chicken with kosher salt and black pepper, and set aside at room temperature.
2

Combine the whites of the scallions, beans, apple, cider vinegar, sage, parsley, and olive oil. Stir well, and season to taste with salt and pepper.
3

Heat a large sauté pan over medium-high heat, then add 1 tablespoon of vegetable oil.
4

Cook chicken until browned on first side, then flip and sauté until chicken is cooked through. Remove chicken from the pan and set aside.
5

Over medium-high heat, add 2 more tablespoons of vegetable oil. Add squash cubes. Stir briefly, then arrange in a single layer, and cook without stirring for about 5 minutes to brown the bottom sides. Sprinkle with cumin, salt and pepper, and stir to turn cubes
and continue to cook until tender and browned all over. Adjust salt and pepper to taste, then add scallion greens. Remove from heat, and add crumbled feta.
6

Serve chicken breasts with white bean and apple salsa along with a side of sautéed butternut squash and feta. Enjoy!

Saved

Cooksnaps

Saved

Lizzy Johnston @cook_2885147

on September 27, 2014 23:21

Atlanta, Georgia

Comments

Phil Willman @cook_4769692

April 28, 2016 21:52

Wonderful! Love the flavors in the salsa, and the butternut squash....Wow! What an amazing side dish. Was a huge hit for our little birthday dinner. Thank you!

Keywords

Salsa Welsh Onion Vege Sage Feta Pepper White Bean Butternut Chicken Apple

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