Paleo Australian Avocado Smash with Grilled Lemon Herb Chicken & Crispy Sweet Potato Rounds

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large ripe avocados, halved and pitted 2 tbsp olive oil Salt and pepper, to taste 1 lemon, juiced 1 lb boneless, skinless chicken breasts 4 cloves garlic, minced 2 tbsp fresh rosemary, chopped 2 tbsp fresh thyme, chopped 4 sweet potatoes, peeled and cut into rounds 2 tbsp coconut oil Fresh cherry tomatoes, for garnish Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss sweet potato rounds in coconut oil and season with salt and pepper. Spread on a lined baking sheet and bake until crispy, about 25 30 minutes, flipping halfway through.
3. In a small bowl, mix together minced garlic, rosemary, thyme, salt, and pepper. Rub the chicken breasts with olive oil and then coat with the herb mixture.
4. Grill or pan sear the chicken until cooked through, about 6 8 minutes per side. Let it rest for a few minutes before slicing.
5. In a large bowl, mash avocados with lemon juice, salt, and pepper to taste. Set aside.
6. To serve, arrange sweet potato rounds on plates, top with avocado smash, sliced chicken, and garnish with cherry tomatoes and fresh basil leaves.

Chef’s Insight

For an extra touch, drizzle the avocado smash with olive oil before serving.

Notes

Adjust seasoning according to personal preferences.