Season the chicken with kosher salt and black pepper, and set aside at room temperature.
Combine the whites of the scallions, beans, apple, cider vinegar, sage, parsley, and olive oil. Stir well, and season to taste with salt and pepper.
Heat a large sauté pan over medium-high heat, then add 1 tablespoon of vegetable oil.
Cook chicken until browned on first side, then flip and sauté until chicken is cooked through. Remove chicken from the pan and set aside.
Over medium-high heat, add 2 more tablespoons of vegetable oil. Add squash cubes. Stir briefly, then arrange in a single layer, and cook without stirring for about 5 minutes to brown the bottom sides. Sprinkle with cumin, salt and pepper, and stir to turn cubes
and continue to cook until tender and browned all over. Adjust salt and pepper to taste, then add scallion greens. Remove from heat, and add crumbled feta.
Serve chicken breasts with white bean and apple salsa along with a side of sautéed butternut squash and feta. Enjoy!
