Paleo & Gluten Free Eats

Southwest Paleo Chicken And Fries

Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table… and there will be none left.

CourseMain Dish

Servings	Prep Time
4servings	20minutes

Cook Time

1hour

Servings	Prep Time
4servings	20minutes

Cook Time

1hour

Ingredients

Chicken

4 chicken tenderloinsyou can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
2teaspoons cumin powder
1teaspoon dried onion flakes
1/4teaspoon sea salt
1/4teaspoon chili powder
1/4teaspoon paprika
1/4teaspoon garlic granules
1tablespoon avocado oil

Fries

2medium sweet potatoes
2tablespoons avocado oil
1tablespoon arrowroot flour
1-2tablespoons chili lime seasoning blendor cumin powder
1/2teaspoon chili powder
sea salt flakesto taste

Greens

4-6cups chopped cabbageor other green
8 cherry tomatoessliced in half
1 persian cucumbersliced
12pitted kalamata olivesor other olive
1cup clover sprouts

Sauce

1/2large avocadopitted
1/4cup paleo mayonnaise
1/4cup fresh cilantro leaves
1/2teaspoons cumin powder
1/4teaspoon sea salt
1small garlic clove
1 1/2tablespoon lemon juice

Instructions

Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in the oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.
In a food processor or high powered blender combine all ingredients for the sauce until smooth.
Assemble bowl by layering in greens, chicken, fries, sauce, and toppings. Enjoy!