Chop the Italian Flat-Leaf Parsley (3), Sage Leaves (2), Scallion (2), and Red Apple (1).
Dice the Butternut Squash (1).
Season the Boneless Skinless Chicken (8 ounce) with Salt and Pepper (to taste), and set aside at room temperature.
Combine the white of the scallions, Canned White Beans (3 ounce), red apples, Apple Cider Vinegar (1 teaspoon), sage, parsley, and Olive Oil (1 teaspoon). Stir well, and season to taste with salt and pepper.
Heat a large saute pan over medium-high heat, then add 1 tablespoon of Vegetable Oil (3 tablespoon). Cook chicken until browned on first side, then flip and saute until chicken is cooked through. Remove chicken from the pan and set aside.
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.
Sprinkle with Ground Cumin (1/2 teaspoon) and Salt and 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 (2 ounce).
Serve chicken breasts with white bean and apple salsa along with a side of sauteed butternut squash and feta. Enjoy!