Wonder how we live our #gr8life? Fueling up with this Balanced Bowl of Greatness from Valerie Fidan!
(Recipe makes 2 servings)
Sweet Potato: Preheat oven to 400F. Slice 1 sweet potato into medallions, and place in a baking dish and coat with coconut oil and season with sea salt and dried oregano. Place in the oven and bake for 15-20 minutes, until soft and slightly browned.
Chicken: Rub chicken breasts with coconut oil and sprinkle both sides with salt, smoked paprika, and oregano. Place chicken in a broiler pan.
Bake in the oven for 10 minutes. Flip chicken and cook until it is no longer pink in the center and the juices run clear, about 15 minutes more. Remove chicken from pan and let it cool, then cut into cubes. Note: place chicken pan next to sweet potato baking dish.
Mixed Greens: Mix together 2 cup mixed spring greens, green onion tops, and purple cabbage and toss with coconut aminos and set aside.
*Note: If you are meal prepping, don’t add coconut aminos until ready to eat to avoid wilting!
Cauli-Rice: In a food processor, add 1/2 head of cauliflower and pulse about 5-6 times until a “rice” consistency forms. Over a medium heat, melt coconut oil and add in cauli-rice and orange bell pepper and season with dried oregano and sea salt. Cook for about 8-10 minutes, until the bell pepper is soft.
When everything is ready, plate with cauli-rice, mixed greens, sweet potato medallions, and chicken cubes. Top with sliced avocado and chia seeds spoiled on avocado.
*Note: If meal prepping for the week, double up on the ingredients to make 4 servings!