“Paleo BBQ Chicken Salad with Crispy Roasted Sweet Potatoes”
Discover this easy and mouthwatering Paleo BBQ Chicken Salad with crispy roasted sweet potatoes and a tangy lemon-herb dressing. Perfect for a delicious lunch or dinner, this recipe is both gluten-free and sure to impress!
Allergens
None
Ingredients
- 4 boneless, skinless chicken breasts 2 large sweet potatoes, peeled and cubed 1 tbsp olive oil Salt and pepper to taste 1/2 cup BBQ sauce (Paleo
- friendly) Fresh cilantro leaves for garnish Lemon
- Herb Dressing: + 1/4 cup fresh lemon juice + 2 tbsp olive oil + 1 tsp chopped garlic + 1 tsp chopped fresh parsley + Salt and pepper to taste
Instructions
- Preheat oven to 400°F (205°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until crispy and golden brown. Season chicken breasts with salt and pepper. Grill or pan sear until fully cooked, about 6 8 minutes per side. Brush with BBQ sauce during the last 3 minutes of cooking. Let rest for a few minutes before slicing. Prepare Lemon Herb Dressing by whisking together lemon juice, olive oil, garlic, parsley, salt, and pepper.
Chef’s Insight
For an extra touch, add sliced avocado or cherry tomatoes to the salad.
Notes
Use organic ingredients whenever possible for a healthier dish.