Butternut Squash & Chicken Bowl
Ingredients
- 1 cup butternut squash peeled, cubed, and roasted
- 1 cup cooked shredded chicken
- 1/2 cup steamed or sautéed kale or spinach
- 1/4 cup shredded carrot or sliced cucumber
- 1/4 avocado sliced or mashed
- 1 tablespoon extra virgin olive oil or avocado oil
- Juice of 1/2 lemon or lime
- Sea salt to taste
- Optional: chopped herbs like parsley or cilantro for garnish
Instructions
- Preheat oven to 400°F. Toss butternut squash cubes in a bit of olive oil and roast for 25–30 minutes until golden and tender
- While the squash cooks, prep your other ingredients. Warm your chicken if needed and lightly steam your greens
- In a bowl, layer roasted squash, chicken, greens, and raw veggies
- Add avocado and drizzle with olive oil and lemon juice
- Sprinkle with sea salt and fresh herbs. Serve warm or at room temperature