2 ½tbspunsweetened coconut yogurtalt. Unsweetened greek yogurt if you aren’t sensitive to dairy
Ghee butteroptional. You can mix it in while the chicken is cooking in the oven or mix it in right after the chicken is out of the oven.
2-3 mixed type of yams, dice to smaller chunks
Yam seasonings:
Sea salt to taste with 2 tbsp olive oil
Fresh mixed herbsoptional
1 bunch of fresh red kale
Dressing: ½ fresh lemon juice + 1 ½ tbsp olive oil + sea salt to taste
1avocadoor add bacon if you like!
Instructions
Chicken: dice the chicken into smaller chunks. Season evenly with ingredients under “Chicken spices”.
Yam: wash the yam. Slice in half or you can dice them into smaller chunks. Season with sea salt olive oil, and fresh herbs (optional).
Bake the chicken and yam in the oven over 430 F for about 15 mins. Flip the chicken and yam after 15 mins to bake the other side in the oven for an additional 10-12 mins over 420 F degree.
While the yam and chicken are in the oven, wash the kale and tear the leaves into smaller pieces. Season with lemon juice, olive oil, sea salt, and add 1 sliced avocado.
Before serving, taste the kale salad again to see if more lemon juice or sea salt is needed.