INGREDIENTS
- 4 boneless, skinless free-range chicken breasts
- 5 cups chopped butternut squash
- 3 tablespoons ghee, melted
- 12 cups mixed organic greens
- 2 avocados, peeled, pitted, and cubed
- 1/2 cup raw tahini
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 6 tablespoons water
- Salt
- Pepper
- garlic powder
INSTRUCTIONS
- Preheat oven to 425 degrees. Place the halved (with seeds removed) butternut squash on a baking sheet face up. Coat with a mixture of the melted ghee, 1 teaspoon salt, 1/2 teaspoon pepper & 1/2 teaspoon garlic powder. Roast in the oven for 25 minutes.
- While the squash is baking, coat both sides of the chicken breasts with salt, pepper and garlic powder. Heat 2 tablespoons of ghee in a frying pan over medium heat. Once the pan is hot add the chicken and cook all the way through. Remove from heat and allow to cool.
- In a blender combine the raw tahini, lime juice, apple cider vinegar, water, 1 teaspoon salt, 1/2 teaspoon pepper & ½ teaspoon garlic powder. Blend thoroughly and then toss into the greens.