Moroccan Chicken

The groceries:

For the chicken:
1 ½ lbs. chicken breasts, cut into chunks
2 t  paprika
1 t coriander
1 t cumin
½ t cinnamon
¼ t red pepper flakes
salt

For the tasty stuff that goes in the salad:
2 heads romaine lettuce
4 small golden beets
1 small-to-medium butternut squash
toasted almonds
dried cherries (or cranberries–something tart will work best)

For the dressing:
juice 1 lemon
juice 1 lime
½ avocado
1-2 T vinegar (champagne or cider)
¼ – ½ c avocado oil (olive oil will work too)

The process:

  1. Preheat your oven to 400ºF.
  2. Peel the beets and butternut squash (+remove the seeds).
  3. Chop into small pieces, salt/pepper and oil the pieces.
  4. Roast until the squash is soft, about 20 minutes (depending on how big the pieces are).
  5. While the veggies are roasting… In a large bowl, combine all the spices together.
  6. Toss the chicken pieces into the bowl and coat them evenly with the spice mixture.
  7. Heat a saute pan over medium-high heat and saute the chicken until cooked
  8. through.
  9. Remove from the pan and add to the serving bowl.
  10. Wash and chop the lettuce.
  11. Add it, along with the rest of the “tasty” ingredients to the serving bowl. Add the squash and beets too.

For the dressing… Combine all ingredients into a small food processor and process until smooth. Of course, you could use a whisk and bowl, in lieu –just make sure you’ve smashed the avocado up before adding it to the dressing. * This dressing is RAD on everything. Seriously everything.

Submitted by Annie Mac

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