Harvest Chicken & Sweet Potato Salad

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breast, skinless

• Produce

  • 1 1/2 cup Cranberries, whole
  • 1 tsp Garlic powder
  • 3/4 tsp Ginger
  • 1/4 cup Parsley, packed
  • 2 Sweet potatoes, diced (about 800 grams, large

• Condiments

  • 2 tsp Tahini

• Baking & Spices

  • 2 1/3 tbsp Avocado oil
  • 1 tsp Cinnamon
  • 1 pinch Red pepper flakes
  • 1 Salt
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 1/4 cup Orange juice

Found on eatthegains.com

Description

Ingredients

• 2 large sweet potatoes, diced (about 800 grams)
• 1 pound skinless chicken breast
• 1½ cup whole cranberries
• ½ cup halved pecans
• ¼ cup packed parsley, roughed chopped
• 2 tablespoons + 1 teaspoon avocado oil, divided
• 1 teaspoon garlic powder
• ½ teaspoon ginger
• ½ teaspoon cinnamon
• pinch of red pepper flakes
• salt and pepper, to taste
• ¼ cup orange juice (about ½ large orange)
• 2 teaspoons tahini
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• salt, to taste

Directions

• Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Mix diced sweet potatoes with 2 tablespoon avocado oil and salt and pepper. Place and baking sheets and roast for 30 minutes.
• While the sweet potatoes bake, make the chicken. Mix garlic, ginger, cinnamon, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat a medium skillet over medium heat. Cook chicken breast until cooked through and no pink remains, about 20 minutes. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands.
• Make the dressing. Mix all ingredients in a small bowl.
• Place chicken, cranberries, pecans, parsley, and cooked sweet potatoes in a large bowl. Pour over dressing and mix well.
• Enjoy!

Nutrition