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Chicken Macro Bowl with BBQ Ranch Dressing

May 13, 2019 0 Comments



Chicken Macro Bowl with BBQ Ranch Dressing

For the days when you’ve hit it hard in the gym—like two rounds of 100 squats while holding a 45-pound kettlebell hard—or you did sprint intervals, this chicken macro bowl provides ideal post-workout fuel to help you replenish. It’s calorically dense but packed with satisfying fat from avocados, muscle-repairing lean protein from skinless chicken, and glycogen-restoring carbs packed with beta-carotene, B vitamins, vitamin C and potassium from a sweet potato. Gilded with creamy, slightly sweet and smoky Primal Kitchen BBQ Ranch Dressing and a squeeze of fresh lemon juice, this chicken bowl will perk you up better than a post-workout coffee run.

Chicken Macro Bowl with BBQ Ranch Dressing

Time: 55 minutes

Servings: 1

Ingredients

  • 2 tablespoons Primal Kitchen Avocado Oil
  • 1 organic sweet potato, cut in half
  • 1 teaspoon Himalayan salt
  • 1 organic free-range, boneless & skinless chicken breast
  • ¼ teaspoon black pepper
  • 3 cups organic spinach
  • ¼ cup organic cherry tomatoes, sliced in half
  • ½ organic avocado
  • 2 tablespoons Primal Kitchen BBQ Ranch Dressing
  • 1 wedge organic lemon

Instructions

  • Rub sweet potato with 1 tablespoon avocado oil and sprinkle with about ½ teaspoon of Himalayan salt.
  • Place on parchment-lined baking sheet (skin side up/cut-side face down).
  • Bake at 400°F for 30 minutes.
  • Meanwhile, slice the chicken breast in half lengthwise so you have two thinner pieces of chicken (this will ensure the chicken cooks evenly all the way through).
  • Season chicken pieces with ½ teaspoon salt and pepper on both sides.
  • Heat a cast-iron skillet over medium-high heat, and add 1 tablespoon avocado oil.
  • Add chicken pieces to skillet. Leave the meat to sear on one side (don’t move it around in the skillet) for 5 minutes.
  • Turn chicken pieces over and cook for another 4–5 minutes on the other side.
  • Remove chicken from skillet and rest on a plate or cutting board for at least 5 minutes.
  • You can tent the chicken with foil or place a clean kitchen towel over it to keep it warm, if desired.
  • After the chicken has rested, cut into bite-sized pieces.
  • Fill a large bowl with spinach, cherry tomatoes, and avocado slices.
  • Add chicken and sweet potato.
  • Drizzle with BBQ Ranch Dressing, and squeeze with fresh lemon juice.

Nutritional Info (per serving):

Calories: 830

Carbs: 37 grams

Net Carbs: 26 grams

Fat: 56.4 grams

Protein: 48.4 grams

Nutritional information calculated using Cronometer.

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