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Paleo Chicken Bowl

Yield: 2 bowls

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

Tahini Dressing

• ¼ cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 3 tablespoons water
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder

Directions:

1. Preheat oven to 425° F.
2. Toss butternut squash with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Bake on parchment line baking sheet for 25 minutes.
3. Sprinkle chicken with salt, pepper and garlic powder.
4. Heat 1 tablespoon coconut oil in cask iron skillet.
5. Cook chicken 3-4 minutes on each side. Set chicken aside.
6. Dressing: In a small bowl combine tahini, lemon juice, apple cider vinegar, water, salt, pepper & garlic powder.

Assemble Bowl

1. Add mixed greens and dressing to bowl.
2. Top with butternut squash, chopped chicken and avocado pieces.
3. Add Tahini Dressing.