Paleo Chicken & Sweet Potato Breakfast Bowl

In search for the meal that will kick start your day and keep you energized and happy knowing you did something good for your body? In today’s post I share a recipe that I’m excited about because I’m always excited to serve up a breakfast that is good for you and that includes home grown veggies especially this time of year.  Cassy Joy Garcia is the author of ‘Fed & Fit, and a creation that includes a tasty protein, filling starchy vegetable, fiber & vitamin/mineral-packed vegetable, and a delicious sauce to bring it all together.  This is a recipe that truly makes Cassy stand out as the Paleo Guru!

Paleo Chicken & Sweet Potato Breakfast Bowl Recipe

Paleo Chicken & Sweet Potato Breakfast Bowl
Rate this recipe

Yield: 4 servings

Paleo Chicken & Sweet Potato Breakfast Bowl

Ingredients

    For the chicken:
  • 1.25 pounds chicken tenders (about 7-8 strips)
  • 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 fine sea salt
  • For the brussels sprouts:
  • 1 bag (about 2.5 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 coconut milk
  • 4 tablespoons fresh lemon juice (about 2 lemons)
  • 1 packed tablespoon fresh dill (leaves only)
  • 1/4 teaspoon fine sea salt
  • fresh dill for garnish, optional

Instructions

    For the chicken:
  1. 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.
  2. Let the chicken rest out of the oven for at least 5 minutes, then cut into 1/2-inch pieces.
  3. For the sweet potatoes:
  4. 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.
  5. Bake at 400 F for 45 minutes, or until starting to crisp, but not burn.
  6. Remove from oven and let cool for 5 minutes.
  7. For the brussels sprouts:
  8. 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.
  9. Bake at 400 F for 50-60 minutes, or until starting to crisp, but not burn.
  10. Remove from oven and let cool for 5 minutes.
  11. For the lemon dill sauce:
  12. Combine all the ingredients in a blender and blend until smooth.
  13. To assemble:
  14. Place an even portion of chicken, sweet potato, and Brussels sprouts in a bowl. Drizzle with the sauce, garnish with fresh dill, and enjoy!

Recipe and image credit to : Cassy Joy Garcia of Fed & Fit.

About Cassy Joy Garcia / Paleo Cooking Guru

Fed & Fit BookOne click over to Cassy’s website and you know she means business when it comes to eating healthy with her 200+ healthy gluten free and Paleo recipes

“I’m on a mission to empower healthy lifestyle transformations through clear nutrition science and delicious Paleo-friendly foods.” – Cassy Joy Garcia

Cassy wrote recipes including Paleo Bison Plantain Breakfast Bowl and Paleo Chorizo & Potato Breakfast Bowl as  “meal prep” (or “batch cook”) friendly. If you want to make a week of ready-to-go meals for your fridge or a month of pre-portioned frozen breakfasts, just double the ingredients below to your liking and store in individual containers. The sauce on this chicken bowl actually helps preserve the texture of the food through freezing (if applicable) and re-heating.  This is BRILLIANT if you ask me saving time and helping people on the  go like me have no excuse to stop and enjoy breakfast!

Lookout for Cassy’s upcoming book, ‘Fed & Fit,’ due August 16. Find out more about the author at : http://fedandfit.com/

I can’t wait to get a copy of this publication when it comes out this August!  Are you into eating Paleo? I’d love to hear from you and some of the recipes you enjoy to serve up.

Here’s too a healthy summer,

bren_sign_black

No Comment

Leave a Reply