The Whole30: Day 3

chipotle chicken 2

     Enjoyed a run with one of my PT clients this morning… after our run I was already thinking about what to make for dinner.  Stumbled across BareRootGirl via Pinterest when I was looking for Whole30 recipes.  What a great find!  Tons of recipes and tips to make sure the next 30 days are anything but boring and tasteless.  So tonight I am going to try out one of her recipes… fingers crossed!

GRILLED CHIPOTLE CHICKEN STUFFED SWEET POTATOES

Serves: 2

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. extra virgin olive oil

squeeze of fresh lemon juice

sea salt & pepper, to taste

handful pepitas, lightly toasted (optional for garnish, use whatever nut/seed you have handy)

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.

Grill for 5-10 minutes per side (depending on size of chicken thighs and what type of grill you’re using) or until grill marks show.  Set aside to rest and come to room temperature.  Once cooled, shred chicken using 2 forks held back to back, like this.

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.  Can be served warm or at room temperature.

*Original image and recipe from: barerootgirl.com

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