Paleo Balance Bowl

• Gluten free
• Paleo

• Meat

  • 2 Chicken thighs or breasts

• Produce

  • 1 Avocado
  • 12 oz Butternut squash
  • 1 Garlic powder
  • 6 cups Greens, mixed

• Condiments

  • 1 tbsp Lemon juice
  • 1/4 cup Tahini

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 2/3 tbsp Coconut oil

• Liquids

  • 3 tbsp Water

Found on littlebitsof.com

Ingredients

• 2 chicken thighs or breasts
• 12 oz chopped Butternut squash (about 2 ½ cups)
• 1 tablespoon + 2 teaspoons coconut oil
• 6 cups mixed greens
• 1 avocado, chopped
• ¼ cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 3 tablespoons water
• salt
• pepper
• garlic powder

Directions

• Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.
• Take your chicken and sprinkle both sides with salt, pepper and garlic powder. Place a large saute pan over medium high heat. Add 1 tablespoon of coconut oil and let heat up for about 30 seconds. Then add chicken and cook for 3-4 minutes on each side depending on how thick they are (If they are thick i suggest pounding them down a bit so they all have even thickness). Set chicken aside.
• In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.
• To assemble bowl add lettuce and top with butternut squash, chopped chicken and avocado pieces. Drizzle more tahini dressing on top and enjoy!

Nutrition