Ingredients
- 4 cups butternut squash, pre-chopped
- 2 tsp coconut oil
- ¼ cup tahini
- 1 ½ tbsp apple cider vinegar
- 1 lemon
- 1 avocado
- 6 cups mixed greens
- 8 oz precooked chicken pieces
Directions
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To do ahead:
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Step 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.
In this recipe- 4 cups butternut squash, pre-chopped
- 2 tsp coconut oil
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Step 2
In a small bowl or jar, whisk together tahini, apple cider vinegar, 4 tsp lemon juice and 2 tbsp water. Cover and keep refrigerated until ready to use.
In this recipe- ¼ cup tahini
- 1 ½ tbsp apple cider vinegar
- 1 lemon
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At breakfast time:
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Step 3
Dice avocado. In a bowl, combine butternut squash, mixed greens, chicken and avocado. Drizzle with tahini dressing and toss to coat.
In this recipe- 4 cups butternut squash, pre-chopped
- ¼ cup tahini
- 1 avocado
- 6 cups mixed greens
- 8 oz precooked chicken pieces
