¾ lb. chicken breast cut into small chunks and seasoned (one pinch each of salt, pepper, chili powder, cayenne, garlic powder)
4 cups of finely cut kale, washed and dried
1 tb. finely chopped garlic (about 3 cloves)
½ cup diced red pepper
¼ cup diced yellow or white onion
1 15-ounce can navy beans, rinsed and drained
½ cup low sodium chicken or vegetable broth
5 tb. olive oil
¼ cup Parmesan cheese
Directions
Wash squash and cut them in half from the top to the bottom. Scrape out the seeds. Sprinkle the inside with a pinch of salt and pepper and brush them inside and out with 3 tbsp. of olive oil.
Place the squash flesh side down on a foil lined sheet pan and bake for 30-35 minutes in a 375° F oven until tender and lightly caramelized around the edges. Remove from oven, once cool turn your edible bowls over.
Season chicken with a pinch of salt, pepper, chili powder, cayenne pepper, and garlic powder.
Meanwhile, in a skillet, add 1 tablespoon of olive oil and heat on medium-high and sauté chicken until slightly brown slightly. Set aside once chicken reaches an internal temperature of 165° F.
Wipe our pan and add 1 tablespoon of olive oil, garlic, peppers and onions. Cook for 2-3 minutes then add the finely cut kale and toss and season with a pinch each of salt, pepper, chili powder, and cayenne pepper. Add rinsed and drained navy beans and broth.
Cover and simmer for 5-10 minutes until kale reaches your desired tenderness.
Fill acorn bowls with the chicken and kale filling, sprinkle with the Parmesan cheese and place under the broiler for a few minutes until slightly brown. Serve immediately.
