Whole30 Fall Chicken and Butternut Salad
 
 
Author:
Serves: 4
Ingredients
  • Chicken Breast 4 each
  • Medium Butternut Squash, peeled and chopped into 1x1" cubes 1 each
  • Frozen Blueberries 1 cup (150 g)
  • Raw Almonds .5 cup (56 g)
  • Arugula/Rocket 4 cups (200 g)
  • Coconut Oil, Melted 2 TBSP divided
  • Sea Salt and Black Pepper to taste
Balsamic Almond Dressing
  • Balsamic Vinegar 2 TBSP
  • Olive Oil 2 TBSP
  • Creamy Almond Butter .25 cup (30 g)
  • Dijon Mustard 1 TBSP
  • Sea Salt and Black Pepper to taste
Instructions
  1. Preheat the oven to 375 F / 190 C and line two baking sheets with foil
  2. On one baking sheet, toss the chopped butternut squash in 1 TBSP of the melted coconut oil and sprinkle with salt and pepper to taste. Plan the chicken on the other, brushing both sides with the remaining coconut oil and seasoning with salt and pepper
  3. Place both sheets in the oven to bake for about 18-20 mins or until the chicken is cooked through and the butternut squash is fully roasted, but not burnt.
  4. Meanwhile add all the dressing ingredients to a blender or food processor and blend until smooth, adding water 1 TBSP at a time if required.
  5. Build your plates with the arugula/rocket and then spread the almonds, blueberries and butternut squash amongst them. Slice the chicken and it to each of the plates.
  6. Drizzle with the balsamic almond dressing and enjoy the tastes of fall!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/11/22/gratitude-and-a-whole30-fall-chicken-and-butternut-squash-salad/