Butternut Squash & Chicken Bowls

Weight Watcher points:  2 per serving. 

Ingredients:

4 large boneless, skinless chicken breast halves. 

6 Tbsp White Balsamic Vinegar-Divided. (I use Cranberry Pear from Smashing Olive)

2 Tbsp Olive Oil

2 Tbsp Water - divided 

2 Tbsp Dijon Mustard 

2 1/2 C Butternut Squash Spirals

1/2 C Sweet onion sliced thin (or thin sliced green onions)

1/2 tsp minced garlic

3 C Baby Kale

3 C Arugula

1 Med Apple-diced

4 Oz Goat Cheese - crumbled (option is low fat blue cheese crumbles)

Salt & Pepper to taste

Directions:

Marinade

Blend well 2 Tbsp balsamic vinegar, olive oil, Dijon Mustard and 1 Tbsp water.  Wash 4 chicken breast halves, dry and marinate for an hour. 

Dressing: To 2 Tbsp vinegar and water, add 1/2 tsp minced garlic.   Toss arugula, baby kale, onion, and diced apple with dressing and set aside.

Preheat oven to 400°. Toss butternut squash with 2 Tbsp Balsamic Vinegar. Place in shallow pan. Spray with oil and Roast for 12-15 minutes. 

Grill or Air Fry Chicken.  Let rest and slice. 

In individual serving bowls 

Arrange warm roasted butternut squash in bottom of bowl.  Add chicken slices around the edge. Top with salad mixture. 

Crumble cheese over top and serve.