Categories: Meals

Ingredients

• Chicken
• 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
• 2 teaspoons cumin powder
• 1 teaspoon dried onion flakes
• 1/4 teaspoon sea salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic granules
• 1 tablespoon avocado oil
• Fries
• 2 medium sweet potatoes
• 2 tablespoons avocado oil
• 1 tablespoon arrowroot flour
• 1-2 tablespoons chili lime seasoning blend or cumin powder
• 1/2 teaspoon chili powder
• sea salt flakes to taste
• Greens
• 4-6 cups chopped cabbage or other green
• 8 cherry tomatoes sliced in half
• 1 persian cucumber sliced
• 12 pitted kalamata olives or other olive
• 1 cup clover sprouts
• Sauce
• 1/2 large avocado pitted
• 1/4 cup paleo mayonnaise
• 1/4 cup fresh cilantro leaves
• 1/2 teaspoons cumin powder
• 1/4 teaspoon sea salt
• 1 small garlic clove
• 1 1/2 tablespoon lemon juice

Directions

1. 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.
2. Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.
3. In a food processor or high powered blender combine all ingredients for the sauce until smooth.
4. Assemble bowl by layering in greens, chicken, fries, sauce, and toppings. Enjoy!

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