Breakfast balance bowls with chicken, squash, & greens
- 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
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.
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.
Dice avocado. In a bowl, combine butternut squash, mixed greens, chicken and avocado. Drizzle with tahini dressing and toss to coat.