Paleo Chicken & Sweet Potato Bowl

This Paleo Chicken & Sweet Potato Bowl is a delicious, balanced meal made possible by perfectly cooked chicken, sweet potato rounds, crispy brussels sprouts, and a delicious lemon dill sauce.


Ingredients
For the Chicken
1 1/4
pounds
chicken tenders
1/2
teaspoon
fine sea salt
For the Sweet Potatoes
2
pounds
sweet potatoes, cut into 1/4 inch-thick rounds
1
tablespoon
extra virgin olive oil
1/2
teaspoon
extra fine sea salt
For the Brussels Sprouts
2 1/2
cups
brussels sprouts, cut in half
1
tablespoon
extra virgin olive oil
1/2
teaspoon
fine sea salt
For the Lemon Dill Sauce
1/2
cup
full fat canned coconut milk
4
tablespoons
fresh lemon juice
1
packed tablespoon fresh dill
1/4
teaspoon
fine sea salt
*
fresh dill, for garnish
Directions
For the chicken: Lay the chicken strips on a rimmed baking sheet and sprinkle evenly with the sea salt. Bake at 400 F for 40 minutes, or until juices run clear. Let the chicken rest out of the oven for at least 5 minutes, then cut into 1/2-inch pieces.
For the sweet potatoes: Toss the sweet potato rounds in the olive oil and then spread them out on a parchment paper-lined rimmed baking sheet. Sprinkle with the sea salt.
For the Brussels sprouts: Toss the Brussels in the olive oil and then spread them out on a parchment paper-lined rimmed baking sheet. Sprinkle with the sea salt. Bake at 400 F for 50-60 minutes, or until starting to crisp, but not burn.
For the lemon dill sauce: Combine all the ingredients in a blender and blend until smooth.
To assemble: Place an even portion of chicken, sweet potato, and Brussels sprouts in a bowl. Drizzle with the sauce, garnish with fresh dill, and enjoy!
Reprinted With Permission From Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes

The base number of servings for this recipe is 4
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Categories 

Chicken

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