Autumn Harvest Chicken Salad (Breaking Fast)

Ingredients

• 1 1/2 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. 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. 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.