Ingredients

The following ingredients have 6 Servings
  • 2 medium sweet potatoes, sliced into 24   ¼ -½ inch rounds
  • 1 Tbsp. avocado or olive oil
  • 1 lb. chicken breast (may use leftover chicken)
  • 1/4 cup green pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup canned black olives, chopped
  • 1/2 cup Primal Kitchen Ranch (or homemade Paleo Ranch Dressing)
  • 1/2 cup cheese of choice (optional – omit for Whole30 or dairy-free)
  • 1 can (6 oz.) tomato paste
  • 1/3 cup water
  • 2 tsp. Italian seasoning
  • 1 1/2 tsp. garlic powder
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

Instruction

  • Preheat oven to 400 degrees.
  • Place sweet potato rounds on a baking sheet and brush both sides with oil. Bake for 10 minutes. Remove from oven and set aside.
  • Meanwhile, if not using leftover chicken, cook the chicken. You can do this on the stove if you wish. Preheat pan to medium-high heat. Season chicken with salt and pepper. Add 2-3 teaspoons of oil to the pan. Add chicken. Cook for about 1 minute on each side and reduce heat to medium. Cover and cook for 10-12 minutes. When chicken is done (internal temp reaches 165 degrees), keep covered for about 5 minutes and then chop or shred the chicken. Add the chicken back to the pan along with the peppers, onions and olives. Cook for 2-3 minutes on medium heat and then turn off heat. Set aside.