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–+ servings
paleo chicken and sweet potato breakfast bowls
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5 from 1 vote

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
Cook Time2 hours 25 minutes
Total Time2 hours 50 minutes
Course: Breakfast
Cuisine: American
Servings: 4 bowls
Author: Cassy

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

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