30 minutesBreakfast

Breakfast balance bowls with chicken, squash, & greens

Makes: four servings
Makes: four servings


  • 4 cups butternut squash, pre-chopped
  • 1 ½ tbsp coconut oil
  • ⅓ cup tahini
  • 1 ½ tbsp apple cider vinegar
  • 1 lemon
  • 1 avocado
  • 6 cups mixed greens
  • 12 oz precooked chicken pieces


    To do ahead:

  1. Preheat oven to 425 degrees F. Spread butternut squash on a baking sheet and drizzle with melted coconut oil. Sprinkle with salt. Roast in the oven 25 minutes, tossing halfway through.

  2. In a small bowl or jar, whisk together tahini, apple cider vinegar, 4 tsp lemon juice and 4 tbsp water. Cover and keep refrigerated until ready to use.

  3. At breakfast time:

  4. Dice avocado. In a bowl, combine butternut squash, mixed greens, chicken and avocado. Drizzle with tahini dressing and toss to coat.