Approximately this time every year I get an intense urge to sell our home and move to one of the following places: San Diego, Phoenix, Austin, or any of the Hawaiian Islands. I literally (channeling my best Chris Traeger voice) just googled “Austin temperature right now” and HELLO 83 degrees! It’s. Just. Not. Fair. It doesn’t help that Patrick would be
content overjoyed to have snow on the ground 365 days of the year. First-world problem alert.
I guess I can’t complain because anyone who follows the adorable food blogger Molly Yeh will know that she is buried under alternating layers of snow and ice somewhere in the bowels of North Dakota (also knows as Grand Forks). Someone remind me to do as she does and flock to a tropical island at least once a winter, ok? Meanwhile, I continue to distract myself with meal planning, taking Scout (my dog-child) on snowy adventures, and over-dosing on episodes of Friends (I know I’ve had too much when I find myself continually humming Phoebe’s smelly cat song).
One of my new favorite go-to meals is this super yummy Whole30 bowl with tahini dressing. I am convinced that this alone will prepare me for swimsuit season. I know some of you Whole30-ers have bowl recipes coming out of your ears, but at least try making the simple but delicious tahini dressing…. you might like it so much you’ll forget it’s Whole30 approved.
WHOLE30: CHICKEN, SQUASH, AND AVOCADO BOWL WITH LEMON TAHINI DRESSING
adapted from Kelsey’s Paleo Balance Bowl
makes two large bowls
avocado or olive oil
3 cups butternut squash, peeled, de-seeded, and cubed
2 small chicken breasts
5-6 cups greens (I used a cruciferous greens blend from Trader Joe’s)
1 avocado, cubed
1/4 cup roasted pumpkin seeds, optional*
3 tablespoons tahini**
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
salt to taste
pepper to taste
garlic powder to taste
red pepper flakes, optional
Pre-heat your oven to 400 degrees F. Space out your oven racks so you can cook your squash and chicken at the same time.
In a medium bowl, lightly drizzle some oil over your cubed squash. Generously add some salt and pepper, then toss until combined. Spread onto a small baking sheet and bake for 30 minutes, giving the squash a stir halfway through.
Place the chicken breasts in a baking dish and lightly coat each side with oil. Season all over with salt, pepper, and garlic powder.
Put your chicken in the oven with the squash and set a second timer (for the chicken) for 20 minutes. Cook until no pink is left in the middle and the chicken has reached 165 degrees F. Unless the breasts are thin, they will likely need more time than 2o minutes.
While your chicken and squash are cooking, make your dressing. In a small bowl, whisk together the tahini and olive oil. Slowly whisk in the lemon juice and apple cider vinegar. Season with salt, pepper, garlic powder, and red pepper flakes.
Assemble bowls by dividing greens into two bowls. Cut chicken into bite sized cubes. Top bowls with squash, chicken, avocado, pumpkin seeds, and dress to your liking.
*updated 4/2018- I just made this last night and loved the addition of pumpkin seeds so much I added it to the recipe! The crunch was definitely missing!
** tahini brands vary in their consistency, some much thicker than others, so start with 3 tablespoons tahini and add more if desired.