Carb Loading – Paleo Style

For the chicken

• 1 lb chicken thighs, sliced
• Cayenne pepper
• Paprika
• Kosher salt
• Black pepper
• Ground oregano
• Thyme
• 1 bay leaf, spine removed and leaf torn into pieces
• 1 small clove garlic, minced
• Extra virgin olive oil
• 1/2 teaspoon brown mustard
• Butter

For the sweet potatoes

• 2 sweet potatoes
• Extra virgin olive oil
• Kosher salt
• Black pepper

For the salsa

• 2 slices onion
• 1/2 fresh red chile
• 2 small green tomatoes, roughly chopped
• 1 roma tomato, seeded and roughly chopped
• Small bunch of cilantro
• Splash apple cider vinegar
• Extra virgin olive oil
• Kosher salt

1. Place the chicken breasts into a bowl. Sprinkle as desired with cayenne, paprika, salt, pepper, oregano, and thyme. Add the torn bay leaf, garlic, a good drizzle of olive oil, and the mustard. Mix well to coat the chicken. Cover and marinate in the fridge for at least 30 minutes.
2. Place the sweet potatoes on a baking sheet. Drizzle with olive oil, and sprinkle with Kosher salt and black pepper. Bake at 400 degrees for about 1 hour, until soft.
3. Meanwhile, prepare your salsa. Put the onion, chile, green tomatoes, tomato, and cilantro in a food processor, and pulse until finely chopped or minced. Add a splash of cider vinegar, a good drizzle of olive oil, and a big pinch of Kosher salt, and mix to combine.
4. Heat some butter in a saute pan. Saute the chicken until browned and cooked through, a few minutes per side.
5. Cut the cooked sweet potatoes in half, squeezing them a bit to flatten them and push some of the sweet potato up out of the skin. Top with the chicken slices and a good scoop of salsa.