Ingredients
Directions
Enjoy this for dinner and save the leftovers for lunch the next day!
Preheat the oven at 200C.
Place the chicken and the cubed butternut squash in separate dishes and bake in the oven for 20-30 minutes or until they are done.
Meanwhile prepare the rest of the salad by washing and chopping the kale and apple.
Once the chicken is ready use a fork to shred it.
Combine everything in a bowl and top with cranberries, pumpkin seeds and avocado oil.
For additional taste and texture, add almond slivers or pistachios.
Servings 2
- Amount Per Serving
- Calories 417
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 1g5%
- Cholesterol 77mg26%
- Sodium 157mg7%
- Total Carbohydrate 55.3g19%
- Dietary Fiber 9.4g38%
- Sugars 15g
- Protein 35.4g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Enjoy this for dinner and save the leftovers for lunch the next day!
Preheat the oven at 200C.
Place the chicken and the cubed butternut squash in separate dishes and bake in the oven for 20-30 minutes or until they are done.
Meanwhile prepare the rest of the salad by washing and chopping the kale and apple.
Once the chicken is ready use a fork to shred it.
Combine everything in a bowl and top with cranberries, pumpkin seeds and avocado oil.
For additional taste and texture, add almond slivers or pistachios.
Done