Chicken, Squash, and Greens Bowl

Instructions:

1. Step 1:

   Preheat the oven to 425°F (218°C). Spread the cubed butternut squash pieces on a baking sheet and drizzle with melted coconut oil. Sprinkle with salt. Roast in the oven for 25 minutes, tossing the squash halfway through.

2. Step 2:

   In a small bowl or jar, whisk 1/4 cup tahini, 1 1/2 tbsp apple cider vinegar, 1 1/2 tbsp lemon juice, and 2 tbsp water together. Cover and keep this mixture refrigerated until ready to use.

3. Step 3:

   Dice the avocado. In a bowl, combine the butternut squash, mixed greens, chicken, and avocado. Drizzle with tahini dressing and toss to coat.

4. Step 4:

   Using a bowl or plate (your choice!), portion out the finished meal.