LOW CARB – Stuffed chicken with sweet potatoes

Servings: 2

1-2 chicken legs, depending on size

2 T. 100% avocado oil

1 T. smoked paprika

1 t. ground chipotle (or more if you like it spicy!)

2 t. cinnamon

1 tsp. garlic salt

1 tsp. black pepper

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2 potatoes, fried (45 minutes – 1 hour at 450F or 230C)

1 c. cabbage, chopped

1/2 pepper, chopped

1 T. EVOO

pinch of fresh lemon juice

sea salt and black pepper, to taste

pecans, lightly toasted (optional garnish, any nuts/ use seeds) )

Instructions for Use:

Preheat your grill over medium heat. Brush chicken fillets with avocado oil. Season well with chili powder, chipotle, cinnamon, garlic salt, and black pepper. Let rest for 10-15 minutes before placing on the grill.

Grill for 5-10 minutes per side (depending on the size of the chicken thighs and the type of grill you are using) or until grill marks appear. Let it rest and come to room temperature. After it has cooled, cut the chicken into 2 pieces and keep them together.

While the chicken is frying, chop the cabbage and spinach and place them in a large bowl. Mix the EVOO, lemon juice, sea salt, and black pepper and gently massage the kale with your fingers to soften it. Add the minced chicken and mix well.

To assemble, cut the potatoes lengthwise and place them inside. Place a generous spoonful of the chicken-kale mixture into the center of each sweet potato. Sprinkle with pepitas to coat. Then swallow him, skin and all! It can be served warm or at room temperature.