Rangitikei Chicken Recipes
Luke Hines Eat Healthy Challenge – Crispy Chicken and Bacon Sweet Potato Pockets
80 ml (1∕3 cup) coconut oil
2 small sweet potatoes, scrubbed
1 garlic clove, very finely chopped
1 long red chilli, finely chopped
4 rindless bacon rashers, roughly chopped
1 x 180 g chicken breast fillet, diced
1⁄4 head of broccoli, broken into small florets
1⁄4 head of cauliflower, broken into small florets
1 handful of brussels sprouts, trimmed and finely sliced
2 large handfuls of baby spinach leaves
freshly ground black pepper
Paleo Sour Cream to serve (see below)
Get started by preheating the oven to 200C and lining a baking tray with baking paper.
Rub 2 tablespoons of the coconut oil into the skin of the sweet potatoes and season generously with sea salt. Prick the sweet potatoes with a fork a couple of times, then place on the prepared tray and roast for 45 minutes. Remove the sweet potatoes from the oven and make a cut into each lengthways without cutting all the way through. Set aside.
Melt the remaining coconut oil in a large frying pan over medium heat. Add the garlic and chilli and sauté for 3–4 minutes, then add the bacon and sauté for 4–5 minutes, until starting to crisp. Add the diced chicken, broccoli, cauliflower and brussels sprouts and sauté for a further 5 minutes, or until the chicken is cooked through and the vegetables are soft. Stir in the baby spinach and cook for another minute to wilt slightly.
Remove from the heat and season well with salt and pepper.
Scoop the chicken and bacon mixture into the sweet potato pockets and serve topped with a dollop of paleo sour cream, or store in an airtight container and enjoy cold for lunch the next day.
Paleo Sour Cream (makes 1 ½ Cups)
1 x 400ml can coconut cream
juice of a lemon
1 teaspoon apple cider vinegar
pinch of salt
Scoop the solid cream from the coconut can into a bowl. Add the lemon juice, apple cider vinegar and salt and whisk together until well combined. Taste and add more lemon juice or slat if necessary, then transfer to an airtight container and store in the fridge for up to 7 days.