Paleo Super Bowl

Ingredients

• Carrots

  Raw

  2 medium or 122g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Ketchup

  2 tbsp or 30g

• Honey

  1 tbsp or 21g

• Salt

  Table

  1 dash or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Onions

  Raw

  ½ cup, chopped or 80g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Lime juice

  Raw

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Egg

  Whole, fresh eggs

  2 large or 100g

Directions

1. Preheat the oven to 450°F and place a rack in the upper third.
2. Peel the carrots and sweet potato, and cut into fry-shaped sticks. Toss with half the taco seasoning, a pinch of salt, and one-third of the olive oil. Spread on a rimmed baking sheet and roast 15–20 minutes, turning once. Broil 3–5 minutes until browned and crisp-tender.
3. Heat a skillet over medium-high with half of the remaining olive oil. Sauté the chicken strips until cooked through to 165°F, 4–6 minutes. Stir in the remaining taco seasoning, ketchup, and honey. Cook, stirring, until the sauce reduces and lightly caramelizes, 1–2 minutes.
4. For the salsa, combine the tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt to taste.
5. Fry the eggs in a nonstick skillet over medium heat with a light film of olive oil until cooked to your preference.
6. Assemble the bowls with the roasted carrot and sweet potato fries, glazed chicken, fresh salsa, avocado, and eggs. Serve right away.