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Whole30 Rainbow Chicken Bowl
When you are on Whole30, sometimes the cooking can be overwhelming and become time consuming. When that happens, I like to simplify things down a little and use whatever we have on hand to make a meal and as few of dishes as possible! Food should be visually appealing and for me that means lots of colors.
2Bowls, or 3 smaller servings
2Bowls, or 3 smaller servings
  1. Heat a cast iron skillet over medium-high heat. Add coconut oil to the pan. Once melted, add chopped sweet potatoes. Saute for about 10 minutes, stirring occasionally to avoid burning the potatoes. The smaller the chop, the faster they will cook up. They do not need to be cooked completely because they will have another 9-10 minutes in the skillet.
  2. Add chopped onion and peppers to the skillet. Cook for about another 3 minutes.
  3. Add garlic to the pan and cook for about 2 more minutes. Continue to stir often to avoid burning the garlic.
  4. Add cooked chicken and fresh herbs to the pan. Stir and cook for about 1 minute until the chicken is warmed up and the herbs are fragrant. Add salt and pepper, here or at any step, to taste.
  5. Add kale to the pan and cook for another 3 minutes until the kale is wilted and cooked to your liking. Make sure the potatoes are cooked completely.
  6. Remove the pan from the stove and dish into 2 larger servings or 3 smaller servings. Top each bowl with green onions and hot sauce, if desired.
Recipe Notes

You can add any veggies or protein you have on hand to make this colorful bowl. Don’t forget your plated fat if you are on Whole30. A drizzle of flavored olive oil or avocado slices would be great with this dish.