Sundays after church when the sun is shining and you just feel good inside, you sometimes find yourself in the kitchen (hungry) and wanting something to eat that’s as beautiful and satisfying.
With the clean eating, gluten free, paleo diet we follow you would have thought I’d remember to throw something in the slow cooker before church so we weren’t all acting like scavengers when we got home. Oh well.
All the kids were helping themselves to hard boiled eggs, carrots, tomatoes, slices of turkey, apples, and whatever leftovers were hanging around. I was about to settle for a similar plateful when Alex pulled out some sweet potatoes and said grilled chicken sounded good to him. Sounds good to me too!
I piled the chicken on the baked sweet potato along with some steamed broccoli and a yummy spicy mango dressing. Just add some pureed mango to an old favorite vinaigrette recipe and you’ve got a loaded sweet potato that’s bursting with flavor and oh so satisfying and healthy!
Loaded Grilled Chicken Sweet Potato
1 sweet potato/yam, baked
1 boneless, skinless chicken breast, grilled
salt and pepper or your favorite GF grill seasoning
1/2 cup broccoli florets, steamed
Crumbled feta or goat cheese
Spicy Mango Vinaigrette
3/4 cup vinegar (apple cider, white, rice, or red wine vinegar would all work fine though each would vary the flavor slightly.)
1/4 cup honey or agave nectar
1 & 1/2 cup oil (grapeseed or olive oil)
3/4 tsp. dry mustard
1 & 1/2 tsp. sea salt or Himalayan pink salt
1/2 tsp. red pepper flakes
1 purple onion, minced
1 cup mango chunks (frozen mango pieces, thawed or fresh mango)
Combine all the ingredients for the dressing in a food processor or blender and pulse until everything is incorporated and there are no more mango chunks. Cover and set in the fridge to marinade for 30 minutes to overnight. Shake well before using. Drizzle over your loaded baked potato, chicken or salad.