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Snack recipe · from the recipe book

Warm Roasted Chicken, Quinoa and Kale Salad

Smoky paprika chicken and caramelized butternut over nutty quinoa and tender kale, finished with a bright lemon-mint yogurt dressing and crunchy pepitas.

Warm Roasted Chicken, Quinoa and Kale Salad

Ingredients

  • 12 oz340 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 2¾ cups cubed400 gButternut squash, peeledcut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup120 gQuinoa, dryrinsed
  • 1 cup240 gWater
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • 2 tbsp chopped10 gFresh mintchopped
  • 1 clove3 gGarlicgrated
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan.
  2. In a small saucepan, bring the quinoa and water to a boil, cover, simmer on low for 15 minutes, then rest off the heat for 5 minutes and fluff.
  3. Meanwhile, on the sheet pan toss the chicken thigh, butternut and red onion with two-thirds of the olive oil, the paprika, the cumin, three-quarters of the salt and the black pepper; spread in one layer.
  4. Roast for 22 to 25 minutes, stirring once, until the squash is tender and browned and the chicken reaches 165°F (74°C).
  5. While it roasts, massage the kale in a large bowl with the remaining one-third of the olive oil for 1 minute until it softens.
  6. Make the dressing: whisk the greek yogurt, lemon juice, mint, garlic and the remaining one-quarter of the salt; thin with a spoonful of water from the tap if needed.
  7. Add the warm quinoa to the kale and toss so the greens wilt slightly.
  8. Top with the roasted chicken, butternut and onion, drizzle with the yogurt dressing and scatter the pumpkin seeds over. Serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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