Serves: 1 | Prep: 15-20 min | Cook: 35 min | Ready: 1 hr 15 min
Lemon Garlic Chicken
1 (3.52oz) chicken breast/tenderloin,
1 clove garlic, minced
1/2 lemon, juiced
1/2 tsp. parsley (fresh or dry)
1 tsp. coconut oil, for cooking
Sweet Potato Fries
1 (3.52 oz) sweet potato, sliced into
1/2 T. butter, melted (coconut oil or
1/2 tsp. garlic powder
Pinch of sea salt
1 – 2 boiled eggs
1/2 avocado, sliced
5 cherry tomatoes, halved
1/2 cucumber, chopped
Handful of greens
Honey Mustard Dressing
1 T. coconut vinegar ‘balsamic’ style (or
1 T. honey
1/2 tsp. dijon mustard
Pinch of sea salt and black pepper
Marinade: Add the chicken to a bowl with the garlic, lemon juice and parsley. Marinate in the refrigerator for 30-60 minutes.
Sweet Potato Fries: While the chicken is marinating, preheat oven to 425 degrees and lightly grease a baking tray or sheet. Place sweet potato fries in a bowl. Next, add melted butter, garlic powder, sea salt and pepper in a small bowl and mix well. Pour over the fries, mixing well to combine. Place the fries in a single layer on the baking tray (or sheet) and place in the oven and cook for 25-30 minutes or until browned, turning over at the 15 minute mark.
Chicken: When you have turned over the fries, pre-heat a small fry pan on medium high heat, add 1 teaspoon of coconut oil and cook chicken until golden brown.
Dressing: To make the dressing, add the ingredients to a small bowl and whisk well to combine.
Assemble the Buddha bowl. First add the greens, then the cherry tomato, cucumber, avocado,
sweet potato fries. eggs and finally chicken. Then, pour over the dressing (if you are having) and enjoy.