Ingredients

The following ingredients have 4 Servings
  • 4 medium sweet potatoes
  • Coconut oil (and salt for baking potatoes and chicken)
  • 1 lb chicken breast (boneless and skinless*)
  • 2 large handfuls kale (chopped)
  • 1/2 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp cooking fat (to saute )
  • 1/3 cup avocado oil (or light olive oil)
  • 2 1/2 Tbsp fresh lime juice
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp chipotle powder (more if you want extra spice)
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • Cilantro and ranch to serve
  • 1/2 cup homemade mayo (or purchased paleo mayo)
  • 1 tsp garlic powder
  • 1 tsp dried chives
  • 1/4 tsp dried dill (optional)
  • 1 tsp fresh lemon juice
  • 1/8-1/4 tsp salt or to taste

Instruction

  • If you plan on making the ranch, do so before beginning and refrigerate until ready to serve: whisk together all ingredients in a small bowl, cover, then refrigerate.
  • Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Scrub your sweet potatoes and dry well, then rub the outsides lightly with coconut oil and sprinkle with sea salt. Pierce with a fork to let steam out.
  • Place on the baking sheet and bake in the preheated oven for 45 mins - 1hour or until insides are soft.
  • Meanwhile, if you’re cooking the chicken, drizzle with oil and sprinkle with sea salt, then bake on a separate parchment lined baking sheet for about 20-25 mins, or until no longer pink on the inside (165 degrees F)
  • While chicken and potatoes bake, heat a skillet over medium heat and add cooking fat. Add chopped onion and cook until translucent, then add garlic and cook, stirring, anther 30 seconds until softened.
  • Add all the chopped kale and sprinkle with salt. Stir to coat with oil and then cover skillet to soften, until wilted.
  • Uncover and stir, lowering the heat to avoid burning the garlic and onions. Once kale is sauteed to preference, remove from heat and make the sauce.
  • Whisk all spices together with the lime juice in a small bowl. While continuing to whisk, slowly pour in all the oil until fully combined, then set aside.
  • Shred the cooked chicken with two forks, then add to the kale mixture. Give the sauce a whisk and pour all over chicken and kale. Heat the skillet to medium and cook, stirring another minute until heated through.
  • Cut each potato in half lengthwise and divide the chipotle chicken mixture evenly between the potatoes. Top with the ranch and garnish with cilantro. Enjoy!