Southwest Paleo Chicken And Fries

Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table… and there will be none left.



4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
2 teaspoons cumin powder
1 teaspoon dried onion flakes
1/4 teaspoon sea salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic granules
1 tablespoon avocado oil


2 medium sweet potatoes
2 tablespoons avocado oil
1 tablespoon arrowroot flour
1-2 tablespoons chili lime seasoning blend or cumin powder
1/2 teaspoon chili powder
sea salt flakes to taste


4-6 cups chopped cabbage or other green
8 cherry tomatoes sliced in half
1 persian cucumber sliced
12 pitted kalamata olives or other olive
1 cup clover sprouts


1/2 large avocado pitted
1/4 cup paleo mayonnaise
1/4 cup fresh cilantro leaves
1/2 teaspoons cumin powder
1/4 teaspoon sea salt
1 small garlic clove
1 1/2 tablespoon lemon juice


  1. Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in the oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
  2. Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.

Visit the source to read the complete recipe:

Leave a Reply

Your email address will not be published. Required fields are marked *