1. Preheat oven to 425°. Place butternut squash on baking sheet. Toss with 4 tablespoons melted coconut oil, 1 teaspoon of salt, 1/2 teaspoon of pepper & 1/2 teaspoon of garlic powder. Roast in the oven for 25 minutes, tossing around half way through.
2. Take your chicken and sprinkle both sides with salt, pepper, and garlic powder. Place a large sauté pan over medium high heat. Add 2 tablespoons of coconut oil and let heat go for about 30 seconds. Then add chicken and cook for 3-4 minutes on each side depending on how thick they are. Set chicken aside.
3. In a small bowl combine tahini, lemon juice, ACV, water, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.
4. To assemble bowl, add lettuce and top with butternut squash, chopped chicken, and avocado pieces. Drizzle moretahini dressing on top.
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|Serving Size: 1 (1471g)|
|Recipe Makes: 1|
|Calories from Fat: 879 (55%)|
|Amt Per Serving||% DV|
|Total Fat 97.7g||130 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 53g|
|Polyunsanturated Fat 23.1g|
|Cholesterol 273.8mg||84 %|
|Sodium 528.9mg||18 %|
|Potassium 4269.3mg||112 %|
|Total Carbohydrate 61g||18 %|
|Dietary Fiber 38.3g||153 %|
|Sugars, other 22.7g|
|Protein 133.3g||190 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1591
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