I don’t have a name for this, but rest assured it’s super yummy! The white beans add an amazing creamy texture, while the squash adds depth to the flavour.
To make:
Roast a few handfuls of 1/2” cubed butternut squash, either in the oven or in your air fryer. No need to add any oil with either method.
Grill a chicken breast.
Sautée 3-4 generous handfuls of kale over medium heat with 1/4c water and 1 tsp garlic powder. Once the kale is wilted, remove from heat.
To assemble: put a bed of kale into a large bowl, and top with the chicken breast (diced), butternut squash and some white kidney beans. Top with a bit of salt, a bit of crushed red pepper and a drizzle of olive oil.
