Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta. This pan-seared chicken has two delicious sides. Stir briefly, then arrange in a single layer, and cook. This is short video showing you how to make two nutritious, quick and inexpensive meals, black bean quesadilla and butternut squash and apple soup.

The balance of protein from lean chicken and sausage, with tender squash, fiber-rich beans and Cooking: The squash can be steamed, roasted, sautéed or simmered. For this recipe, the squash is sautéed first to promote new flavor and colors. This spicy bean, squash, apple, and sausage dish is an amazing combination of fall flavors. You can have Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta

1. You need 8 oz of chicken, boneless, skinless.
2. Prepare 1 of Kosher salt, to taste.
3. You need 1 of Black pepper, to taste.
4. Prepare of White Bean and Apple Salsa.
5. It's 2 each of scallions, chopped, greens and whites separated.
6. Prepare 3 oz of white beans, cooked.
7. You need 1 small of Macintosh apple, chopped.
8. You need 1 tsp of apple cider vinegar.
9. You need 2 of leaves sage, chopped.
10. Prepare 3 of leaves parsley, chopped.
11. Prepare 1 tsp of olive oil.
12. You need of Butternut Squash and Feta.
13. You need 3 tbsp of vegetable oil, divided.
14. Prepare 1 small of butternut squash, large dice.
15. Prepare 1/2 tsp of ground cumin.
16. Prepare 2 oz of feta, crumbled.

The dish is fabulous with hot, freshly baked cornbread. The butternut squash and apples are delicious together, and combining them with baked beans and sausage is nothing short of amazing. Roasted Butternut Squash Green Bean CasseroleAverie Cooks. Chicken and Wild Rice Casserole with Butternut Squash and CranberriesWell Plated.

Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta instructions

1. Season the chicken with kosher salt and black pepper, and set aside at room temperature..
2. Combine the whites of the scallions, beans, apple, cider vinegar, sage, parsley, and olive oil. Stir well, and season to taste with salt and pepper..
3. Heat a large sauté pan over medium-high heat, then add 1 tablespoon of vegetable oil..
4. Cook chicken until browned on first side, then flip and sauté until chicken is cooked through. Remove chicken from the pan and set aside..
5. Over medium-high heat, add 2 more tablespoons of vegetable oil. Add squash cubes. Stir briefly, then arrange in a single layer, and cook without stirring for about 5 minutes to brown the bottom sides. Sprinkle with cumin, salt and pepper, and stir to turn cubes and continue to cook until tender and browned all over. Adjust salt and pepper to taste, then add scallion greens. Remove from heat, and add crumbled feta..
6. Serve chicken breasts with white bean and apple salsa along with a side of sautéed butternut squash and feta. Enjoy!.

The farmer's market is stocked with beautiful squashes and pumpkins this time of year. Stuffed Turkey Breast with Butternut Squash and Figs. made this yesterday afternoon while supper was cooking. On the lined sheet pan, toss chicken and butternut squash with ½ tablespoon olive oil, and cumin, salt, and pepper. Butternut squash soup with Great Northern beans and plenty of vegetables is a hearty winter soup perfect for cold evenings. I used leftover roasted squash and veg broth ( just vegetarians tonight ) and canned white beans for ease.