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| Buffalo Chicken and Sweet Potato |
Sweet potatoes and chicken, with
bacon and hot sauce.... I mean...
wow. So good. The boys love this recipe, and despite the large quantity it makes, they don't often leave enough for leftovers. When they do, I portion it into small containers for a post-workout snack or meal, (a perfect protein-carb combo), and then
hide the containers behind the pickles in the fridge so they don't find them when foraging for food. (Because they are squirrels.)
BUFFALO CHICKEN AND SWEET POTATO
Ingredients
- 3-4 boneless chicken breasts, cubed
- 2 large (or 3 medium) sweet potatoes, cut into 1/2-inch cubes
- 2 medium onions, rough chopped
- 1 tbsp. paprika
- 2 cloves finely diced garlic (or 1 tbsp garlic powder)
- 1/2 cup Frank's red hot sauce
- 1/4 cup olive oil
- 4 slices bacon, cooked and chopped into pieces
- a little bit of chopped parsley (optional)
In a large bowl, combine olive oil, paprika, garlic, hot sauce. Season with a little salt and pepper. Add the sweet potatoes, chicken, and onions, and stir to coat. Pour into a roasting pan or casserole dish. Bake at 400 degrees for 40 to 45 minutes, stirring every 15 minutes. When done, mix in bacon and top with parsley. (And unless you add a little blue cheese on the side -- as
Will does -- it's paleo.)
Breakfast, lunch, dinner, snack, hot or cold... yum.
