Moroccan Chicken With Kale and Roasted Squash Recipe

Ingredients

• 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
• 3 tablespoons olive oil
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
• 1 cup pitted prunes, halved
• 2 cloves garlic, chopped