Paleo Chipotle Chicken Sweet Potato Noodles

Full disclosure: this was a meal created for my husband.


He has not only been my biggest cheerleader and encourager when it comes to starting this little blog but also one of my biggest sources of inspiration and force of creative destruction (it’s a good thing, I promise. Here’s a link in case you are interested in economics and want to learn more: I mean, why have plain chicken and veggies when you can have THIS? Duh.


Speaking of which: I’m one of those weirdos that could eat plain chicken and roasted broccoli for at least three or four meals out of the week. It’s actually my go-to breakfast when my stomach is acting up….crazy as that may sound. Give me all the weird looks you want; I’m used to it by now.


Let me tell you, despite my typically bland palate, this combination is DELICIOUS. There’s a ton of lime punch and complex flavor and awesome texture…with hardly any salt, no wheat, no dairy, no artificial anything! The sweet potatoes give the whole thing balance (cube and roast if you can’t/don’t want to spiralize) and provide an awesome amount of vitamins, fiber, and other healthy stuff. Plus it’s Paleo!


You can totally switch out the kale for spinach, but I like the extra texture and crunch it gives to the dish. If you really wanted to, a pureed chipotle in adobo mixed in the sauce would be BOMB. (Making a mental note to try that next time…)

Happy eating!


Chipotle Chicken Sweet Potato Noodles

2 boneless, skinless chicken breasts or leftover rotisserie chicken
1 large or 2 medium sweet potatoes, peeled and spiralized with the noodle blade*
½ tsp paprika
salt and pepper, to taste
¼ cup + 2 Tbsp olive oil, divided
2-3 cups kale, rinsed and roughly torn/chopped
juice of two limes, divided
3 cloves garlic, minced or pressed
3 tsp chili powder
1 ½ tsp oregano
1 ½ tsp cumin

1. Place the chicken breasts in an oven safe baker, squeezing half a lime over the top. Bake at 350 for 30-35 minutes, or until cooked through. Once the chicken is done and removed from the oven, increase heat to 400.
2. Cover a large baking sheeting with foil, placing the spiralized sweet potatoes on top. Add the ½ tsp paprika, 2 Tbsp olive oil a few grinds of salt and pepper to the potatoes and mix well. Roast the noodles in the oven for about 15-20 minutes. Watch to make sure edges don’t burn too much.
3. While the noodles are baking, mix together in a small bowl or liquid measuring cup the remaining olive oil, lime juice (should be 1 ½ limes), garlic, chili powder, oregano, and cumin.
4. Roughly chop the chicken breasts into bite-size pieces.
5. Add the kale and the oil-spice mixture to a large skillet and heat over medium until the kale is bright green and slightly tender. Add the chicken and noodles, tossing until coated with the sauce. Serve and enjoy!

*If you do not own a spiralizer, simply cube and roast the potatoes for the same amount of time. I originally made the dish this way and it’s just as delicious!



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