PALEO: Grilled Chipotle Chicken Sweet Potatoes

By BClover

Ingredients

• 1-2 chicken thighs, depending on size
• 2 T. 100% pure avocado oil
• 1 T. smoked paprika
• 1 t. ground chipotle pepper (or more if you like spicy!)
• 2 t. cinnamon
• 1 T. garlic salt
• 1 t. black pepper
• 2 sweet potatoes, baked (45 min - 1 hr at 450F)
• 1 c. kale, chopped
• 1/2 bell pepper, chopped
• 1 T. EVOO
• squeeze of fresh lemon juice
• sea salt & pepper, to taste
• handful pepitas, lightly toasted (optional for garnish, use whatever nut/seed you have handy)

Details

Servings 1
Adapted from barerootgirl.com

Preparation

Step 1

Directions:

Preheat your grill to medium-high heat. Coat the chicken breasts liberally with avocado oil. Season evenly with paprika, chipotle, cinnamon, garlic salt, and pepper. Allow to sit for 10-15 minutes before moving to the grill.

When the chicken is grilling, chop your kale and bell pepper and add to a large bowl. Mix EVOO, lemon juice, sea salt, and pepper in and massage lightly with your fingers to soften the kale. Add the shredded chicken in and toss well.

To assemble, slice the sweet potatoes open lengthwise and mash the insides slightly. Scoop large spoonfuls of the chicken/kale mixture into the middle of each sweet potato. Sprinkle with pepitas for garnish. Then gobble it up, skins and all! Can be served warm or at room temperature.

Want to make it less paleo?

Mix in black beans, crumbled feta, or cooked quinoa.