Roast Chicken With Warm Fregola and Butternut Squash Salad Recipe

Roast Chicken With Warm Fregola and Butternut Squash Salad Recipe
9 Ingredients
  • 1 recipe Butterflied Roasted Chicken With Quick Jus
  • 1 pound butternut squash, peeled, seeded, and cut into small dice
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1/2 pound (250 grams) fregola (about 1 1/4 cups; see note above)
  • 3 tablespoons thinly sliced scallions, white and light green parts only
  • 2 tablespoons thinly sliced fresh mint leaves
  • 2 tablespoons minced fresh flat-leaf parsley leaves and tender stems
  • 1 1/2 teaspoons zest from 1/2 lemon
Nutrition
883
44% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, dairy-​free
     

Fat

75% 49

Saturated

59% 12

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 9

Carbs

20% 59

Carbs (net)

- 53

Fiber

23% 6

Sugars

- 3

Sugars, added

- 0

Protein

103% 51

Cholesterol

58% 173

Sodium

41% 984

Calcium

11% 109

Magnesium

28% 116

Potassium

21% 977

Iron

23% 4

Zinc

34% 4

Phosphorus

68% 478

Vitamin A

80% 717

Vitamin C

35% 32

Thiamin (B1)

29% 0

Riboflavin (B2)

27% 0

Niacin (B3)

119% 19

Vitamin B6

81% 1

Folate equivalent (total)

16% 62

Folate (food)

- 62

Folic acid

- 0

Vitamin B12

30% 1

Vitamin D

153% 23

Vitamin E

29% 4

Vitamin K

50% 60

Sugar alcohols

- 0

Water

- 262
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