Scrumptious Paleo BBQ Chicken Salad Bowl With Roasted Sweet Potatoes

Allergens

None

Ingredients

• 2 large boneless, skinless chicken breasts
• 2 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup shredded lettuce or mixed greens
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• 1/2 cup BBQ sauce (recipe follows) BBQ Sauce:
• 1 cup tomato sauce
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper. Place in a baking dish and bake for 20 25 minutes, or until cooked through and internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes before slicing into strips.
3. While chicken is resting, wash and peel sweet potatoes. Cut into 1 inch cubes and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20 25 minutes, or until tender and slightly crispy around the edges.
4. In a small saucepan over medium heat, combine tomato sauce, apple cider vinegar, honey, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Whisk to combine, then bring to a simmer. Remove from heat and let cool.
5. To assemble the salad bowl, place a bed of shredded lettuce or mixed greens in a large bowl. Top with sliced BBQ chicken, roasted sweet potatoes, diced red bell pepper, cucumber, chopped fresh cilantro, and green onions. Drizzle with BBQ sauce to taste.
6. Enjoy your flavorful, nutrient packed Paleo BBQ Chicken Salad Bowl!

Chef’s Insight

Use freshly squeezed lemon juice for an added zing to the homemade BBQ sauce.

Notes

Use organic ingredients when possible for a healthier, more environmentally friendly meal.