Mediterranean Broth-Marinated Chicken Salad with Roasted Squash and Feta

For the Chicken

2 boneless, skinless chicken breasts

¼ cup Kettle & Fire Classic Chicken Bone Broth

¼ cup plus 2 tbsp extra-virgin olive oil, divided

3 tbsp red wine vinegar

1 tbsp roughly chopped fresh oregano

3 garlic cloves, smashed

1 ½ tsp kosher salt

¼ tsp freshly ground black pepper

For Squash and Salad

1 small butternut squash, peeled, seeded, and cut into 1-inch chunks (about 1 1/2 pounds)

3 tbsp extra-virgin olive oil, divided

1 4oz Little Leaf Farms Baby Crispy Green Leaf Lettuce

½ cup pitted kalamata olives

¼ cup crumbled feta cheese

½ small red onion, thinly sliced

3 tbsp pepitas, toasted

2 ½ tsp red wine vinegar

Kosher salt and freshly ground black pepper, to taste

For the Chicken

Place chicken in large resealable plastic bag. Add Kettle & Fire Classic Chicken Bone Broth, 1/4 cup oil, vinegar, oregano, garlic, salt and pepper. Massage mixture into chicken to cover completely. Marinate refrigerated for at least 2 hours, or overnight. Pat chicken dry with paper towels.

Heat remaining oil in a large skillet over medium-high heat. Sear chicken breasts until golden-brown, or until internal temperature reaches 165°F, about 4 to 5 minutes per side. Allow the chicken to rest for 5 minutes before slicing.

For the Squash and Salad

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Toss squash and 2 tablespoons of oil together on prepared baking sheet until coated. Season with salt and pepper, to taste.

Roast, flipping squash halfway through, until tender and light golden-brown, about 25 to 30 minutes.

Place lettuce in a large serving bowl or platter. Top with roasted butternut squash, olives, feta, onion, pepitas and sliced chicken. Drizzle with remaining oil and vinegar. Season with salt and pepper, to taste.

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Mediterranean Broth-Marinated Chicken Salad with Roasted Squash and Feta