My AIP Paleo Favorite: Easy, Quick, Stove-Top Sweet Potatoes & Chicken

To kick off my new blog, I want to start with my all-time favorite and go-to original recipe. I eat this probably 2 times per week because it is so easy, so delicious, and I feel so nutritionally satisfied after eating that I never get tired of it.

As an aside for my recipes and cooking… I sometimes use recipes and then other times I improvise. Feel free to change up the recipes as you see fit. What I write is my recommendation from the multiple times I have tried to make the recipe. As well, I try very hard to always include spices and herbs that are great for AIP Paleo (or anyone else who wants additional health benefits)!


PREP TIME: 15-20 minutes (not counting thaw time for chicken)

COOK TIME: 30-45 minutes (if chicken is not thawed)


• 3 chicken breasts

• 1/4 cup of extra virgin olive oil

• 1 tablespoon of chopped cilantro leaves

• 4 teaspoons of turmeric

• 3 teaspoons of ground/powdered ginger*

• 2 tablespoons of powdered garlic*

• 1/2 tablespoon of powdered onion*

• 1 teaspoon of sea salt

• 1 avocado

• 3 medium to large sweet potatoes (more if you really like delicious sweet potatoes)

• 1 cup of water or chicken stock (enough to cover chicken in pot)

*Fresh versions can be used for ginger, garlic, and onion, but for this recipe to be as easy as possible and without much work, powdered versions are used and are just as tasty, I promise.


STEP ONE: Thaw chicken. If you did not thaw the thicken, that is okay. The recipe will still work, but you will have to cook for 15-20 minutes longer.

STEP TWO: Put 1/2 cup of olive oil on bottom of pot. Place chicken into pot in one layer on the bottom of the pot. Pour the rest of the olive oil over the chicken. Then, sprinkle cilantro, turmeric, ginger, garlic, onion, and sea salt on top of the chicken. Pour water or chicken stock into the pot around the chicken so that it just reaches that top of the chicken without covering it.

STEP THREE: Peel and cut sweet potatoes into .5-1 inch (or 1-2cm) cubes. Put the sweet potato cubes into the pot on top of the chicken and sprinkle a dash of sea salt and drizzle some olive oil on the sweet potato cubes. It is okay if they fall into the water or chicken stock; however, they should not be covered in water. Instead, with them above the water, they will steam while the chicken cooks.

STEP FOUR: Turn stove on to medium heat and cover the pot with lid for about 20 minutes. Then check the chicken to see if it has cooked through and check how soft the sweet potatoes are. It will still probably need about 5 more minutes to cook. If the chicken was frozen, you may have to cut the chicken in order for it to cook quicker. Or, at least separate it in the pot so that it is not one big chunk of chicken breasts. In the meantime, cut up the avocado into desired pieces.

STEP FIVE: Once the chicken is entirely cooked, put onto plates with sweet potatoes and let cool for a few minutes. Then, add the avocado. Pour some of the extra oil/water mixture from the pot on top of the avocado.

STEP SIX: Enjoy! I suggest sharing, but I also will not judge you if you do not want to share… I promise it will be that good!

Thanks for reading!

XO, Kelsey

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