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Roasted Chicken Breast with Kale and Roasted Acorn Squash

Warm up the winter with this easy and healthy recipe.


4 skinless chicken breast

I lemon (juice)

4 cloves garlic ( finely chopped )

Salt and pepper to taste

Olive oil

1 acorn squash (1 or 1 1/2 pound)

3 cups kale leaves

Fresh Rosemary


Marinate Chichen breast with 2 garlic, lemon juice, olive oil, salt and pepper. Cover and Set aside in the refrigerator.

In the mead time preheat oven to 400F and arrange baking sheet with parchment.

Brush corn squash with olive oil all over or do that with your hands and bake it for about 45 to 1 hour until done. Remove acorn squash skin. Cut into slices or Cubs . Set aside

Arrange baking sheet with parchment. Place chicken breast in a baking sheet add some fresh Rosemary over each chicken breast and bake for about 40 minutes in 400F

15 minutes before chicken breast are done .

Warm olive oil on a large pan stir in garlic, stir in acorn squash Cubs and taste with salt and pepper, add kale leaves and toss for 3 to 4 minutes.

Arrange a plate with kale leaves, acorns squash and place chicken breast over and serve.

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