Autumn Paleo Chicken Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 1/2 cup red onion, thinly sliced
• 1 apple, cored and diced
• 1/4 cup walnuts, chopped
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed chicken, butternut squash, and Brussels sprouts with 2 tablespoons of olive oil on a large baking sheet. Season with salt and pepper.

2. 2

   Roast the vegetables and chicken for 20-25 minutes, stirring halfway, until the chicken is cooked through and the vegetables are tender.