PULLED CHICKEN, SWEET POTATO & SPINACH BOWL

PULLED CHICKEN, SWEET POTATO & SPINACH BOWL

Pulled Chicken

• 1½ lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp coconut aminos
• 1 tsp garlic powder
• 1 tsp dried sage or rosemary
• ½ tsp turmeric
• ½ tsp cinnamon
• ½ tsp sea salt

Bowl

• 2 large sweet potatoes, cubed
• 4 cups fresh spinach
• 2 tbsp olive oil
• Sea salt

Toppings

• ½ cup shredded purple cabbage
• Fresh parsley or thyme
• Lemon wedge

DIRECTIONS

1. Preheat oven to 400°F. Toss sweet potato cubes with 1 tbsp olive oil and sea salt. Spread on a baking sheet in a single layer and roast 25–30 minutes, flipping halfway, until golden and caramelized.
2. Stovetop: Rub chicken with all spices. Sear in olive oil over medium heat 5–6 minutes per side until cooked through. Shred with two forks and toss in pan juices with a splash of coconut aminos.
3. Crockpot: Add chicken, olive oil, coconut aminos, and all spices. Cook on low 6–7 hours or high 3–4 hours. Shred directly in the pot and let rest in juices.
4. Oven: Place seasoned chicken in a baking dish with olive oil and coconut aminos. Bake at 400°F for 25–30 minutes. Shred and toss in the pan juices.
5. Wilt spinach in the same skillet with a drizzle of olive oil over medium heat, 1–2 minutes.
6. Assemble: sweet potato base → pulled chicken → wilted spinach → shredded purple cabbage → fresh herbs → squeeze of lemon.