Paleo Chicken & Sweet Potato Breakfast Bowl
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.
Prep Time25 minutes mins
Cook Time2 hours hrs 25 minutes mins
Total Time2 hours hrs 50 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 bowls
Author: Cassy
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
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:
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!
Calories: 550kcal | Carbohydrates: 61g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1451mg | Potassium: 1394mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32227IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 3mg