Melinda Gale

Real Life In Raleigh

Recipe: Paleo Chicken & Sweet Potato Breakfast Bowl

Guys. I LOVE breakfast bowls. Love love love. They are so easy to make in a batch, section out, and grab for my breakfasts each morning. I usually do a nice grain bowl with turkey sausage and a hard boiled egg. Fed & Fit' author and blogger Cassy Joy Garcia has created a bowl that won't make you miss eggs for breakfast. Her creation includes a tasty protein, filling starchy vegetable, fiber & vitamin/mineral-packed vegetable, and a delicious sauce to bring it all together.

Cassy wrote the recipes for this -- and the Paleo Bison Plantain Breakfast Bowl and Paleo Chorizo & Potato Breakfast Bowl -- so that they're "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.


 

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

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.

Bake at 400 F for 45 minutes, or until starting to crisp, but not burn.

Remove from oven and let cool for 5 minutes.

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.

Remove from oven and let cool for 5 minutes.

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!

Yields: 4 bowls

 

For more user-friendly recipes like the one below, be on the lookout for Cassy's upcoming book, 'Fed & Fit,' due August 16.