For the Chicken:
1⁄2 pound boneless, skinless chicken breast or thighs
1⁄8 tsp cayenne pepper
1⁄8 tsp turmeric
1⁄2 tsp celtic sea salt
1⁄2 tsp cumin
1⁄4 tsp cinnamon
1⁄4 tsp paprika
1⁄2 Tbsp fresh ginger, minced
1 Tbsp lemon juice
1 Tbsp dried parsley
For the Salad:
1 cup butternut squash, peeled and cubed
1 cup red beets, peeled and cubed
2 Tbsp coconut oil
1⁄8 tsp celtic sea salt
5 cups romaine lettuce
1 cup arugula
2 medjool dates, pitted and chopped
1 avocado, cubed
1 carrot, shaved
2 Tbsp almonds
2 Tbsp dried, unsweetened cranberries or goji berries
1⁄4 cup vinaigrette
For the Vinaigrette:
1 tsp dijon mustard
1⁄8 cup raw apple cider vinegar
1 tsp lemon juice
Pinch of celtic sea salt and pepper
Place all of the chicken ingredients in a glass dish and marinate in the fridge for 24 hours.
Preheat oven to 400 degrees.
Bake the chicken for 20 minutes, flipping once, until it’s cooked thru.
Let cool while you prepare the remainder of the salad. This can also be done the day before and stored in the fridge.
Toss the beets and butternut squash in the coconut oil and sea salt, then roast at 400 degrees for 10-12 minutes until tender. Remove from oven, then let cool.
Toss together the butternut squash, beets, lettuce, dates, avocado, carrot, almonds, and cranberries. Slice the chicken and place it on top, then drizzle with vinaigrette.