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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken breast with white bean and apple salsa and sautéed butternut squash and feta. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Chicken Breast with White Bean and Apple Salsa and Sautéed Butternut Squash and Feta is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. 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 that.

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