Paleo Balance Bowl

BOWLS!  Mixing a bunch of ingredients into a bowl for any meal is the way to go.  I also have a weird love for putting warm ingredients on salads which this bowl does beautifully.  1st choice in topping this bowl was butternut squash.  It has tons of Vitamin A, lots of fiber and not to mention is DELISH when roasted. So that was an obvious choice.  Then avocado… OBVI.  Don’t really need to explain that one because we love our healthy fats!!  Then you can really top this with any protein of your choice but chicken is always on hand and always delicious.

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

Instructions

• 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.
• For full instructions please see : littlebitsof.com

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