When you are in the mood for something different, when a burger (albeit temptatiously tasty) just won’t do, Indian-spiced chicken with roasted slices of butternut squash and toasted cashews is the definitive answer to the age-old question: “What’s for dinner?”. This recipe comes from PaleoLeap.

Serves: 2          Prep time: 35min          Cook Time: 1hr 15min


  • 1/2 cup raw cashew nuts

  • Baby lettuce leaves

  • 1/2 cup coconut milk

  • 2 tbsp. lemon juice

  • 1 tsp. honey (optional)

  • Sea salt to taste

Chicken Ingredients

  • 2 chicken breasts, boneless & skinless

  • 1 tsp. garam masala

  • 1/2 tsp. turmeric

  • 1/2 tsp. cayenne pepper

  • 1 tsp. salt

  • 2 tbsp. coconut oil, melted

  • 2 tbsp. lemon juice

Butternut Squash Ingredients

  • 1 small butternut squash, de-seeded and sliced

  • 2 tbsp. coconut oil, melted

  • 1 tsp. garam masala

  • 1/2 tsp. ground turmeric

  • 1 tsp. sea salt


  1. Pre-heat oven to 350 F.

  2. Combine all the butternut ingredients together and mix well.

  3. Transfer to a baking dish and place in the oven. Allow to roast for 40 minutes until the squash is cooked and slightly caramelized.

  4. For the chicken, combine all the marinade ingredients, pour over the chicken and allow to marinate for 20 minutes.

  5. Cook the chicken in a hot pan until golden brown and cooked through.

  6. Remove the chicken from the pan, then add the cashews and allow to toast.

  7. Combine the coconut milk, honey, lemon and salt; mix well to make the dressing.

  8. Slice the chicken and serve on a bed of baby lettuce leaves along with the roasted butternut squash and toasted cashews.

  9. Drizzle the dressing over the salad and serve.