2-3 cups butternut squash, cut into small cubes
1 1/2 teaspoons avocado oil
Paprika to sprinkle on butternut squash and cauliflower rice
3 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons minced garlic
1/4 cup roughly chopped cilantro leaves, plus whole leaves for garnish
1/3 cup avocado oil
Sea salt and freshly ground pepper to taste
2 cups shredded red cabbage
4 small boneless, skinless chicken breast halves (1 1/2 pounds)
3 cups cooked cauliflower rice, seasoned with a little cumin and paprika
1 avocado, peeled, pitted, and sliced
Salsa or hot sauce, for topping if desired
Preheat oven to 350 degrees. Place butternut squash cubes on a baking sheet and drizzle with avocado oil and paprika. Place in oven and cook approximately 30 minutes or until cooked and starting to brown.
In a small bowl, whisk together lime juice, garlic, cilantro, and avocado oil; season with sea salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with sea salt and pepper. Let stand while you prepare remaining ingredients.
Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken into the marinade bowl and toss with remaining marinade. Let stand 10 minutes.
Heat a large, heavy cast iron skillet or grill pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Cut chicken into bite-size pieces and transfer to a bowl.
To serve, divide butternut squash, jicama, cauliflower rice, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.
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