I continuously create this casserole with the intention of physical change [*fr1], so I will have healthy servings at the prepared once my buffalo chicken desire strikes. sadly, it ne'er makes it to the Deepfreeze. jubilantly plating up servings for pretty much each meal of the day, my husband and that i devour the full factor in only some days. This one-pan dish is associate implausibly delicious and balanced meal that may leave you feeling therefore happy.
4 sweet potatoes, cubed (about 8 cups)
1 tablespoon extra-virgin olive oil (find high quality, organic oil here)
1½ teaspoons fine sea salt, divided
2 tablespoons salted butter, divided (use EVOO for AIP)
4 pounds skinless, boneless chicken breasts, rinsed and patted dry
¼ teaspoon ground black pepper (omit for AIP)
¾ cup Buffalo Sauce (recipe below or substitute Frank’s RedHot sauce
6 packed cups de-stemmed and chopped kale (about 2 bunches)
2 tablespoons fresh lemon juice, divided (about 1 small lemon)
¾ pound thick-cut bacon (about 8 strips), diced and cooked until crispy
1/3 cup 3-Ingredient Paleo Ranch (recipe below or substitute Primal Kitchen’s Ranch Sauce
¼ cup sliced green onions, for garnish
Preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper. Toss the sweet potato cubes in the olive oil and ½ teaspoon of the salt. Spread them out on the prepared baking sheet. Roast for 45 minutes, or until cooked all the way through.
While the potatoes are in the oven, season and sear the chicken: Melt 1 tablespoon of the butter in a large sauté pan that has a matching lid over high heat. Season the chicken with ½ teaspoon of the salt and the black pepper. Once the butter is melted, sear the chicken on one side for 4 minutes, or until it develops a slight brown color. Flip the chicken over, sear for an additional 3 minutes. If using a slow cooker to finish cooking the chicken, jump ahead to Step 4.
To cook the chicken on the stovetop: In the same pan, cover the chicken with the water, cover, and simmer over medium heat for 20 to 30 minutes.
To cook the chicken in a slow cooker: Transfer the seared chicken to a slow cooker, cover with water or broth, cover, and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
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