- 2 small acorn squash
- 1 lb chicken breast
- 1 lb brussel sprouts
- 2 tsp sea salt
- 1 tsp crushed black pepper
- 1-1/2 Tbsp coconut oil
- 1 Tbsp coconut sugar
- 1- 1/2 Tbsp avocado oil
- 1 Tbsp apple cider vinegar
- 1/4 cup water
- 1/2 Tbsp maple syrup
- 1 pomegranate
- Preheat oven to 425 F.
- Halve acorn squash crosswise and slice off a small piece from the bottom so it can stand evenly on its own. Remove the seeds and set the acorn squash on a cookie sheet lined with parchment paper, scoop side down.
- Bake squash for 25 minutes, then remove from the oven. Mix together the coconut oil and coconut sugar and pour the mixture over the squash halves, evenly. Place the squash back into the oven, cut side up, and bake for an additional 25 minutes.
- Meanwhile, set chicken breast on a baking sheet lined with parchment paper. Drizzle 1/2 Tbsp of avocado oil over chicken breasts and season with salt and pepper to taste. Place chicken in the oven and bake for 20-25 minutes, or until it reaches an internal temperature of 165 F. Remove chicken from the oven and cut into cubes.
- In a cast iron skillet, steam brussel sprouts in 1/4 cup water and 1 Tbsp apple cider vinegar for 4-5 minutes. To steam, add liquid and brussel sprouts into skillet and cover with a lid, then place on stove over high heat. Once steamed, pour out the liquid and place the cast iron skillet into the oven for 25 minutes. Remove the cast iron skillet from the oven and set on the stove over medium heat. Add chicken to the skillet.
- In a small bowl, mix maple syrup and 1 Tbsp avocado oil. Pour mixture into the skillet and saute for 3-4 minutes. Remove the skillet from the heat.
- Divide chicken and brussel sprout mixture into the acorn squash halves evenly. Top with pomegranate seeds, to taste. Enjoy!
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