Paleo Balance Bowl


  • 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


  • 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!