Exquisite South African Lunch: Grilled Chicken & Roasted Butternut Squash Salad – Paleo Friendly

Allergens

N/A

Ingredients

• 4 boneless, skinless chicken breasts 1 medium
• sized butternut squash 2 tablespoons olive oil Salt and pepper, to taste 1 small red onion, thinly sliced 3 cups baby spinach 1/2 cup dried cranberries 1/4 cup toasted almonds, chopped 1/4 cup balsamic vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 1 teaspoon minced garlic

Instructions

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and slice into thin wedges. Toss with olive oil, salt, and pepper. Spread the wedges on a baking sheet and roast for 25 30 minutes or until tender and golden brown. Meanwhile, season chicken breasts with salt and pepper. Grill over medium heat for about 6 7 minutes per side or until fully cooked. Remove from grill and let rest for a few minutes before slicing. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and minced garlic to create the dressing. Assemble the salad by placing baby spinach on a large platter or in a salad bowl. Add roasted butternut squash wedges, sliced red onion, dried cranberries, and toasted almonds. Drizzle with the balsamic dressing and toss gently. Place the grilled chicken on top of the salad and serve immediately.

Chef’s Insight

To add more flavor to the dish, consider marinating the chicken in a blend of olive oil, lemon juice, garlic, and your favorite herbs before grilling.

Notes

This dish is high in protein and fiber while being low in carbohydrates, making it a perfect choice for the Paleo diet.