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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken breast with white bean and apple salsa and sautéed butternut squash and feta. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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 can achieve it.

The ingredients needed to make Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta:

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

Instructions to make Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta:

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!

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