1/2poundboneless skinless chicken thighschopped; *Partially frozen chicken is easier to chop.
1largeleekchopped (white and light green parts only)
2cupschopped kale
2tablespoonslemon juice
sea salt and freshly ground black pepperto taste
Instructions
Preheat oven to 400 degrees.
Wrap each sweet potato with aluminum foil and place in the oven; bake for 30 to 40 minutes or until fork-tender. Remove from the oven; allow them to cool then cut each in half lengthwise.
Spoon out all of the sweet potato “flesh” from the skins into a bowl then place the skins on a plate; set aside.
Melt the coconut oil in a large skillet over medium heat. Add remaining ingredients (chopped chicken through salt and pepper). Cook and stir for 10 minutes or until chicken is cooked through.
To the sweet potato mixture, carefully blend in the chicken mixture; spoon mixture into the potato skin halves; serve.
Notes
SERVING SUGGESTION: Sugar Snap Peas with Oregano: Remove strings from sugar snap peas then place them in a skillet; cover with water and boil for 3 to 4 minutes or until water has evaporated.Add melted ghee then cook and stir until snap peas are tender-crisp about 2 minutes. Remove from heat and toss with fresh chopped (or dried) oregano.NUTRITION: 263 Calories; 6g Fat (21.1% calories from fat); 15g Protein; 39g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 86mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; ½ Fat.