Award-Winning Sage-Kissed Chicken with 'Ricotta' Gnudi, Roasted Autumn Medley & Tuscan Kale

Ingredients

• 12 oz Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• 1/2 tsp Dried sage
• 1/4 tsp Garlic powder
• to taste Salt
• to taste Black pepper
• 1/2 cup Part-skim ricotta cheese
• 1 Large egg yolk
• 2 tbsp Almond flour
• 1 tbsp Grated Parmesan cheese
• 1 tbsp Fresh sage
• 1 cup Butternut squash
• 1/2 Red bell pepper
• 1/4 Red onion
• 1/4 tsp Dried thyme
• 3 cups Tuscan kale (Lacinato)
• 1 clove Garlic
• 1/2 cup Low-sodium chicken broth
• 1 tbsp Unsweetened almond milk
• 1 tsp Fresh lemon juice

Instructions

1. Preheat oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash, red bell pepper, and red onion with 1 tablespoon of olive oil, dried thyme, a pinch of salt, and black pepper. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
2. While vegetables roast, prepare the 'Ricotta' Gnudi. In a medium bowl, combine ricotta cheese, egg yolk, almond flour, Parmesan (if using), chopped fresh sage, and a pinch of salt. Mix until just combined. The mixture should be thick enough to form small dumplings. Form into 8-10 small, oval-shaped gnudi (about 1-inch long).
3. Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Gently place the gnudi in the skillet, ensuring not to overcrowd. Pan-sear for 2-3 minutes per side, until golden brown and slightly firm. Remove gnudi from skillet and set aside.
4. Season the chicken pieces with dried sage, garlic powder, salt, and pepper. Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside with the gnudi.
5. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped Tuscan kale and a splash of water (about 1 tbsp if needed) and cook, stirring, until wilted, about 2-3 minutes. Season with salt and pepper.
6. Deglaze the skillet with low-sodium chicken broth, scraping up any browned bits from the bottom. Stir in the unsweetened almond milk and fresh lemon juice. Bring to a simmer and cook for 1-2 minutes until slightly reduced. Taste and adjust seasoning.
7. To serve, divide the wilted kale between two plates. Artfully arrange the roasted autumn medley, pan-seared chicken, and 'ricotta' gnudi on top. Drizzle generously with the pan sauce. Garnish with extra fresh sage or parsley, if desired. Serve immediately.

Nutrition (per serving)