Makes 4 servings; Gluten free,
Dairy free, Paleo
4 slices natural maple pork bacon
4 small sweet potatoes, scrubbed
1 head broccoli; cut into small,
1 medium red onion, diced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons Ranch-Seasoning
Spice Blend (see recipe, right)
½ pound boneless, skinless organic
free-range chicken breasts
1 tablespoon chopped chives
2 tablespoons gluten-free, dairy-free
ranch dressing (TRY: Daiya brand)
1. Preheat oven to 400°. Line one
rimmed baking sheet with parchment
paper and another with foil. Place a wire
baking rack on the foil-lined sheet and
evenly distribute bacon slices on the
rack; bake 15–20 minutes or until crispy.
Reserve bacon fat drippings.
2. Pierce sweet potatoes with a fork and
place on parchment-lined baking sheet,
along with broccoli forets seasoned
with salt and pepper; take care to keep
vegetables separated because the
broccoli will fnish roasting before the
potatoes. Bake sweet potatoes 45–60
minutes or until soft, and broccoli forets
20 minutes or until they begin to brown.
3. Add 2 tablespoons reserved bacon fat
to a small sauté pan, heat. Cook onion in
bacon fat until softened; set aside.
4. Preheat oven to 425°, line a rimmed
baking sheet with foil, and lightly grease
with coconut or avocado oil.
5. Whisk olive oil, lemon juice and
2 tablespoons of ranch-seasoning mix in
a glass bowl to form a paste. Brush on
top of chicken breasts, season with salt
and pepper, and bake chicken for 30–35
minutes or until internal temperature
reaches 165°. (Check at 15 minutes. If
chicken is browning too quickly, cover
with foil.) Let chicken cool slightly.
6. Cut a slit in each sweet potato
lengthwise and pinch the ends slightly
toward the middle. Fluff the inside of
the sweet potato with a fork.
7. Shred chicken and place in bowl.
Add broccoli. Mix in ranch dressing. Top
each potato with one-quarter of flling.
Sprinkle with 1– 2 tablespoons onion and
1 piece crumbled bacon. Garnish with
chopped chives and a drizzle of dressing.
Per serving (1 stuffed potato): 423 cal, 21g fat (12g mono,
4g poly, 5g sat), 54mg chol, 830mg sodium, 34g carb
(6g fber, 9g sugars), 20g protein
2 tablespoons dried parsley
1½ tablespoons dried chives
2 teaspoons onion powder
1½ teaspoons garlic powder
1 teaspoon dried onion fakes
1 teaspoon dried dill
1 teaspoon sea salt
1 teaspoon black pepper
Combine all ingredients. Makes about
5 tablespoons. You’ll need 2 tablespoons
for this recipe; store the rest in a small
food-storage container for future use.
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