Aaaahh this was soooo tasty! I had to post it right away! Sweet, spicy, and savory. I can’t wait to make all of the ingredients on the grill this summer. For now I cooked inside on the stove and it was still totally delicious! Thank you Anne for sharing this recipe with me!
2-4 chicken thighs, depending on size
2 T. 100% pure avocado oil or coconut oil
1 T. smoked paprika
1 t. ground chipotle pepper (or more if you like spicy!)
2 t. cinnamon
1 t. cumin
1 T. garlic salt
1 t. black pepper
1 sweet potato cut in quarters, baked (45 min – 1 hr at 450F)
1 c. kale, or spinach chopped
1/4 cup red onion chopped finely
1/2 bell pepper, chopped finely
1 T. extra virgin olive oil
squeeze of fresh lemon or lime juice
sea salt & pepper, to taste
For garnish: handful pepitas or avocado or cilantro or all of them!
Bake the sweet potatoes at 425 for about 20 minutes turning once in the middle.
Coat the chicken breasts liberally with oil. Season evenly with paprika, chipotle, cinnamon, garlic salt, cumin, and pepper. Allow to sit for 10-15 minutes before cooking.
Once the potatoes are almost done. Sear the chicken about 3 minutes on each side (med/high heat). Then turn down the heat for about 8-10 minutes to cook all the way through.
Shred the chicken using 2 forks.
While the chicken is cooking, chop your greens, red onion, 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.
*I sautéed all of this first but I think that raw it would be really good too.
To assemble, slice the sweet potatoes open lengthwise and mash the insides slightly. Scoop about a half cup of the chicken, then kale mixture into the middle of each sweet potato. Sprinkle with pepitas and avocado cubes or cilantro for garnish.