Roasted Autumn Vegetable and Chicken Salad

Ingredients

• 4 chicken breasts, boneless, skinless
• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, cubed
• 1 avocado, ripe
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss the Brussels sprouts and butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.