- 6 tablespoons extra-virgin olive oil
- 1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (3 cups)
- 2 teaspoons ground cumin
- Salt and pepper
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 3 tablespoons lemon juice
- 1 ½ tablespoons tahini
- 6 ounces (6 cups) baby kale
- 6 ounces seedless red grapes, halved (1 cup)
- 3 ounces goat cheese, crumbled (3/4 cup)
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add squash, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until tender, about 15 minutes, stirring occasionally. Transfer to plate.
Pat chicken dry with paper towels, sprinkle with remaining 1 1/2 teaspoons cumin, and season with salt and pepper. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add chicken and cook until well browned and meat registers 160 degrees, about 6 minutes per side.
Meanwhile, whisk lemon juice, tahini, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add kale, grapes, goat cheese, and squash and toss to combine. Slice chicken and serve over salad.