Fed & Fit

Paleo Chicken & Sweet Potato Breakfast Bowl

I saved the best for last! Okay that’s not fair, they’re all the best. This one was Austin’s (my husband) favorite, though! These chicken, sweet potato, and Brussels sprout bowls with a lemon dill cream sauce are filling, incredibly tasty, and won’t make you miss eggs for breakfast.

Fed and Fit Chicken Breakfast Bowls

Truth be told, I photographed these breakfast bowls at about 4:00 p.m., so they also became our dinner that night. After polishing off TWO of these bowls, my husband told me that he’d like me to “please write that recipe down!” Rounding out my 3-part egg-free breakfast bowl series, the flavors in this bowl are both bold and refreshing.

In case you missed them, be sure to check out the Bison + Plantain + Kale Bowl and the Chorizo + Potato + Roasted Pepper Bowl!

Fed and Fit Chicken Breakfast Bowls-2

As with the other two bowl recipes, this one also includes a tasty protein, filling starchy vegetable, fiber & vitamin/mineral-packed vegetable, and a delicious sauce to bring it all together. I wrote the recipes for these bowls 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.

Fed and Fit Chicken Breakfast Bowls-4

If you give these bowls a try, please let me know in a comment below! I love to hear about your kitchen creations and any adaptations you applied.

Paleo Chicken & Sweet Potato Breakfast Bowl

Serves 4 bowls     adjust servings

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.

    For the sweet potatoes:

    1. 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.
    2. Bake at 400 F for 45 minutes, or until starting to crisp, but not burn.
    3. Remove from oven and let cool for 5 minutes.

    For the Brussels sprouts:

    1. 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.
    2. Bake at 400 F for 50-60 minutes, or until starting to crisp, but not burn.
    3. Remove from oven and let cool for 5 minutes.

    For the lemon dill sauce:

    1. Combine all the ingredients in a blender and blend until smooth.

    To assemble:

    1. Place an even portion of chicken, sweet potato, and Brussels sprouts in a bowl. Drizzle with the sauce, garnish with fresh dill, and enjoy!

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    5 Responses to “Paleo Chicken & Sweet Potato Breakfast Bowl”

    1. #
      1
      Bethany @ Athletic Avocadoposted July 7, 2016 at 2:11 pm

      There is nothing better than simple and easy dinner recipes like this one! You can never go wrong with chicken with sweet potatoes and brussels! I would love this for breakky!

      • #
        Cassyposted July 25, 2016 at 6:59 am

        Absolutely!! It’s great for breakfast or any other meal!

    2. #
      2
      Melissa Mortensenposted August 28, 2016 at 6:28 pm

      Does this freeze well? I know that most of your meals do but I just want to make sure (0:

    3. #
      3
      Kelsey Dposted September 5, 2016 at 6:58 pm

      I had issues with the sauce – it was very very liquidy – any recommendations?

    4. #
      4
      Aprilposted January 31, 2017 at 4:32 pm

      Meal prepped this for breakfast this week. Awesome idea! I did a balsamic glaze instead of the dill sauce and YUM! Question: do you think the dill sauce would work with almond milk instead of coconut milk?

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