Autumn Harvest Chicken Salad (Breaking Fast)
Prep 20 min · Cook 25 min · Serves 4 · medium
A protein-packed, nutrient-dense salad featuring roasted fall vegetables, grilled chicken, and a tangy balsamic vinaigrette. This meal is designed to keep you full and satisfied during your intermittent fasting eating window.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 8 cups mixed greens
- 1 avocado, diced
- 1/4 cup walnuts, chopped
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 400°F. Toss the cubed butternut squash and Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
- 2
While the vegetables are roasting, grill or bake the chicken breasts until cooked through, about 15-20 minutes. Let the chicken rest for 5 minutes, then slice or chop it.
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