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Paleo Chicken & Sweet Potato Breakfast Bowl

paleo chicken and sweet potato breakfast bowls
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Ingredients

For the chicken::

For the sweet potatoes::

For the Brussels sprouts::

For the lemon dill sauce::

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!