Herbed Chicken & Squash Salad

Ingredients

• 1 cup brown rice
• 2 cups butternut squash, cubed
• 1 lb chicken breast, cut into strips
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 cup kale, chopped
• 1 cup cherry tomatoes, halved
• 1 cup feta cheese, crumbled

• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp black pepper

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   Cook brown rice according to package instructions until tender; drain and spread on a baking sheet to dry.
3. 03
   Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
4. 04
   In a bowl, mix chicken strips with oregano, thyme, and 1 tablespoon olive oil. Place on the same baking sheet as the squash, keeping them separate.
5. 05
   Bake squash and chicken for 20-25 minutes, until squash is tender and chicken is cooked through.
6. 06
   While baking, toss cooked rice with a little olive oil and spread on a separate baking sheet. Bake for 10-15 minutes until crispy.
7. 07
   In a large bowl, combine kale, cherry tomatoes, and cooked squash.
8. 08
   Whisk together lemon juice, red wine vinegar, honey, olive oil, garlic, salt, and pepper for the dressing.
9. 09
   Add chicken to the salad bowl, drizzle with dressing, and toss to combine.
10. 10
    Top with crispy rice and crumbled feta cheese before serving.