Chicken

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Bacon Bundles:

1 large sweet potato, sliced into thing wedges (about 1/2" thick)
1 package bacon, (nitrate free, not thick sliced)
1 package chicken breast tenders
1 avocado, sliced (for garnish)

Marinade:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 garlic clove, pressed in garlic press
1 tsp dijon mustard
dash of salt/ pepper

Potato dressing:
Olive oil
Rosemary
Kosher Salt

Preheat oven to 400F.

1. Prepare the marinade by combining all ingredients. Throw the chicken tenders in there. Marinate while you prepare the rest of the stuff-- or prepare before and let it soak.
2. Slice up your sweet tater into even wedges (about a half inch)
3. Put your tater slices in a bowl and drizzle olive oil on top-- then sprinkle rosemary and kosher salt to taste (you want to get the entire slice wet with the oil-- and there should be rosemary/ salt on every slice).
4. Get your bacon out...
5. Take a potato wedge, put a chicken tender on there... then wrap it up with a bacon slice... repeat. If you have more potato wedges than chicken-- no worries... just made bacon wrapped potato wedges!
6. Put on a rack with tray underneath (pictured above)
7. Bake for 15 minutes, turn, bake for another 15 minutes... make sure the potato wedges are fully cooked before removing.
8. Serve with sliced avocado.

CCL Paleo Thai Coconut Soup:

2 Chicken breast (about 1.25 #)
1 can coconut milk, full fat
4 cups chicken stock (I used a 32 oz box)
1 tsp lime juice
2 TBSP lemongrass puree (I bought this in the refridgerated section--it says the entire tube is 6 stalks of lemongrass.... if you're using real lemongrass I'd say to use 2 stalks)
A container of mushrooms, probably 2 cups sliced
1 TBSP fish sauce
1 tsp red curry paste (if you don't have this, try 1 tsp sriracha)
1 inch piece of ginger, grated
2 large carrots, sliced thinly
3 garlic cloves, pressed in garlic press

Crockpot it. High for 4 hours or low for 8 hours... just make sure your chicken is cooked all the way through. Shred the chicken. Enjoy.


Chicken, Bacon, & Spinach

5 slices bacon
1.5# chicken breast or breast tenderloin, cubed
5-6 handfuls of fresh spinach (could also use kale)
1/4 cup sun-dried tomatoes

Directions:
1. Cook the bacon in a big frying pan (has got to be able to fit everything)
2. Once bacon is cooked, remove bacon and crunch up in bits-- put it on a plate and save it for later
3. Cook your cubed chicken in the bacon fat
4. Once you chicken is cooked all the way through, add sun-dried tomatoes and spinach and bacon
5. Eat- nom nom!


Chicken Enchilada Stew (from PaleOMG)
recipe: http://paleomg.com/enchilada-chicken-stew/

Enchilada Chicken Stew

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Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

Serves: 4-6

Ingredients

• 2lbs chicken breasts
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 (4oz) can of chopped jalapenos
• 1 (4oz) can of chopped green chiles
• 2 tablespoons coconut oil
• 1 (14oz) can of diced tomatoes
• 1 (7 oz) can tomato sauce
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• salt and pepper, to taste
• bundle of cilantro, to garnish
• avocado, to garnish

Instructions

1. Pull out your handy dandy crockpot.
2. Add your chicken breasts.
3. Then add the rest of the ingredients on top, in any order.
4. Put on low for 8-10 hours or high for 6-8.
5. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
6. Top with cilantro and some avocado.
7. Eat up!!