This Healthy Recipe Brought to you by UnBoundWellness

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INGREDIENTS

• 3 tbsp. avocado oil, divided
• 5 cups white sweet potato (or orange sweet potato or regular potato if tolerated), chopped
• 1 tsp salt (divided)
• 1/4 tsp pepper
• 1 1/2 lb. chicken breast, cubed
• 1 cup coconut milk
• 2 tsp apple cider vinegar
• 1/2 cup compliant ranch dressing (use this for AIP or this for whole30/paleo)
• 1–2 tbsp. nutritional yeast (optional)
• 3 slices of bacon, cooked and chopped
• 1 tbsp. chives, chopped
• 1 tbsp. green onion, chopped

INSTRUCTIONS

1. Preheat the oven to 400 F and grease a 9×13″ casserole dish.
2. Add the sweet potato to the baking dish and top with 2 tbsp. of avocado oil and season with salt and pepper. Bake for 35-45 minutes or until cooked and lightly crispy.
3. While the potatoes bake, add the chicken to a bowl and cover with coconut milk and apple cider vinegar. Allow to marinate for 10-15 minutes.
4. When the potatoes are done, remove from the oven. Drain the excess coconut milk and add the chicken on top of the potatoes along with the ranch dressing and 1 tbsp. of avocado oil. Gently stir to combine.
5. Bake in the preheated oven for 20 more minutes or until the internal temperature of the chicken reads 165 F.
6. Remove from the oven and top with nutritional yeast, cooked bacon, chives, and green onion.

NOTES

All nutritional information are estimations and will vary.