For the honey-lime dressing:

1. In a small bowl or mason jar, combine all ingredients. Stir until all ingredients are mixed. Store covered in the refrigerator.  You will need to shake or stir the dressing each time before use.

For the salsa verde chicken:

1. Arrange the chicken into a single layer at the bottom of an Instant Pot. Top with salsa verde. If you don't have an IP, see the notes below for a stove version of this chicken.
2. Place the lid on the Instant Pot and close the pressure valve. Cook chicken on high pressure for 6-8 minutes (6 minutes for chicken pieces that are 6 oz. and 8 minutes for chicken pieces that are 8-10 oz.). The Instant Pot will take 10-15 minutes to come to pressure and then the countdown clock will start.
3. Allow the Instant Pot to release naturally for 10 minutes after cooking concludes and then open the pressure valve.
4. Shred chicken in the juices using 2 forks or a handheld mixer. Set aside.

For the butternut squash:

1. Heat oven to 400 degrees with a baking sheet inside.  Once the oven reaches temperature, remove the hot baking sheet and arrange the squash into a single layer (if using frozen do not thaw first). Spray squash with olive oil spray and season liberally with salt and pepper. Roast veggies in the oven for about 20 minutes or until squash is tender. Remove from oven and set aside.

For the brown rice + spinach

• Prepare your rice according to your preferred method. While the cooked rice is VERY hot, stir in the spinach. It will wilt from the heat. Season with salt and pepper and set aside.

To Assemble Honey-Lime Macro Bowls:

1. Into each of 4 bowls, add 1/4 of the brown rice/spinach, butternut squash, chicken and honey-lime dressing. Serve immediately or store in the refrigerator for up to 4 days.