Ingredients
4 boneless, skinless chicken thighs (look for free range organic)
1 butternut squash, peeled and cut into 1-inch cubes (about 3-1/2 cups); can substitute same amount of sweet potatoes if preferred
6 cups organic baby spinach or arugula
3 tbsp chopped pecans (optional if you have nut allergies)
6 tbsp avocado oil, divided, plus more for pan
1 1/2 tsp tsp sea salt, divided
Directions
1In a large mixing bowl, whisk together 3 tablespoons of avocado oil, the lemon juice and zest, garlic, paprika, thyme, 1 teaspoon of salt, and 3/4 teaspoon black pepper.
2Add chicken and toss well to coat. Cover and refrigerate; allow to marinate for at least 30 minutes or up to overnight.
3Place butternut squash in a bowl and toss in 1 tablespoon of avocado oil. Sprinkle ½ teaspoon each of ground nutmeg and sea salt over squash. Mix to coat.
4Preheat oven to 425F.
5Grease a 15”x1” sheet pan and add chicken in one even layer on one side. Add butternut squash to the other side.
6Drizzle over any remaining marinade over chicken.
7Bake 35-40 minutes, until squash is tender and chicken thighs reach 165F. Slice or chop chicken.
8While chicken bakes, mix remaining 3 tablespoons of avocado oil, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
9Add greens, pomegranate seeds and pecans to coat.
10Arrange dressed greens on serving dish, then top with baked chicken and squash and serve.
Get more delicious recipes from The Virgin Diet Cookbook, Grand Central Life & Style, 2014
