Rainbow Chicken Dinner (Paleo, Whole30, Gluten-Free)

by Irena

For the sweet potatoes

2 medium sweet potatoes or 1 large, peeled and diced into large cubes

1.5 tablespoons olive oil

1 teaspoon paprika powder

1 teaspoon cumin powder

1/2 teaspoon sea salt

For the beetroot slaw

1/2 red onion, finely diced

2 tablespoons red wine vinegar or apple cider vinegar

1 teaspoon mustard

3 tablespoons olive oil

3 medium beets, peeled and grated (I suggest to use kitchen gloves or peel the beets under running water to avoid skin stains)

1 large carrot, grated

1/3 cup black pitted olives (the less salty Spanish olives are best), sliced

1/4 cup chopped parsley (a good handful of fresh parsley)

1/2 teaspoon sea salt

For sticky glazed chicken

600 g / 1.2 lb chicken tenderloins, breast or thighs (or mix), sliced into strips

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil or coconut oil

2 cloves garlic, finely diced

1 tablespoon tomato paste

1/4 cup coconut aminos or Tamari (if using aminos, add a little extra salt or fish sauce)

2 tablespoons lemon or lime juice

2 teaspoons honey, maple syrup or coconut nectar (see Whole30 notes below)

For green veggies

1/2 head broccoli, cut into florets (halve larger florets)

200 g fine green beans, ends chopped off

1 tablespoon olive oil (or butter)

1 garlic clove, diced or grated (can be omitted)

Juice of 1/2 lemon

Sea salt and pepper to tasteĀ 

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See also  Easy Baked Cheesy Mushroom Chicken

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