
Paleo Balance Bowl
INGREDIENTS:
-
2 chicken breasts
-
2.5 cups of butternut squash
-
1 T + 2 t coconut oil
-
6 cups of mixed greens
-
1 avocado
-
1/4 cup of tahini
-
1 T lemon juice
-
1 T apple cider vinegar
-
3 T of water
-
Salt and pepper
-
Garlic powder
DIRECTIONS:
-
Preheat oven to 425. Peel, de-seed, and dice in small cubes the squash. Place on baking sheet and toss in 2 T of melted coconut oil, salt, pepper, and garlic powder. Roast for 25-30 minutes.
-
Season chicken. Add 1 T of coconut oil to large saucepan and cook chicken.
-
In a small bowl, combine tahini, lemon juice, apple cider vinegar, water, salt and pepper, and garlic powder. Toss over greens.
-
Add lettuce to bowl, top with squash, chopped chicken, and avocado pieces; (I added tomato slices too). Drizzle any leftover tahini dressing and enjoy!