Chicken Breast with White Bean and Apple Salsa

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

225 g

Boneless Skinless Chicken

to taste

Salt

to taste

Ground Black Pepper

1 bunch

Scallions , chopped

2 scallions per 2 servings

85 g

Canned White Beans

1

Red Apple , chopped

5 mL

Apple Cider Vinegar

2

Sage Leaves , chopped

3

Italian Flat-Leaf Parsley , chopped

5 mL

Olive Oil

45 mL

Vegetable Oil

1

Butternut Squash , diced

as needed

Ground Cumin

55 g

Feta Cheese , crumbled

Cooking Instructions

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Step 1

Chop the Italian Flat-Leaf Parsley (3) , Sage Leaves (2) , Scallions (1 bunch) , and Red Apple (1) .

Step 2

Dice the Butternut Squash (1) .

Step 3

Season the Boneless Skinless Chicken (225 g) with Salt (to taste) and Ground Black Pepper (to taste) and set aside at room temperature.

Step 4

Combine the white of the scallions, Canned White Beans (85 g) , red apples, Apple Cider Vinegar (5 mL) , sage, parsley, and Olive Oil (5 mL) . Stir well, and season to taste with salt and pepper.

Step 5

Heat a large saute pan over medium-high heat, then add 1 tablespoon of Vegetable Oil (45 mL) . Cook chicken until browned on first side, then flip and saute until chicken is cooked through. Remove chicken from the pan and set aside.

Step 6

Over medium-high heat, add 2 more tablespoons of vegetable oil. Add the diced butternut squash. Stir briefly, then arrange in a single layer, and cook without stirring for about 5 min to brown the bottom sides.

Step 7

Sprinkle with Ground Cumin (as needed) , Salt (to taste) , and Ground Black Pepper (to taste) . Stir and continue to cook until tender and browned all over. Taste and adjust if needed. Add scallions greens. Remove from heat, and add crumbled Feta Cheese (55 g) .

Step 8

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