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.
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!
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.
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
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:
- 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!
Nutrition
If you froze these how do you suggest reheating them? I would think that the microwave would make the Brussels mushy.
We suggest reheating in a skillet to help things “crisp” back up. -Team FF
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?
I had issues with the sauce – it was very very liquidy – any recommendations?
Does this freeze well? I know that most of your meals do but I just want to make sure (0:
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!
Absolutely!! It’s great for breakfast or any other meal!