Chicken wings with sweet potato fries for a healthy carb refill and serotonin boost
Yields1 Serving
Prep Time5 minsCook Time40 minsTotal Time45 mins
 1 large sweet potato
 1 tbsp extra virgin olive oil
 0.50 tsp mild curry powder
 2 chicken wings or legs
 1 cup frozen peas or broccoli
 1 tbsp organic mayonnaise
1

Pre-heat oven to 205Β°.

2

Cut sweet potatoes in slices.

3

Place potatoes and chicken wings onto a baking tray, rub oil, salt and curry powder over them.

4

Bake for 35-40 minutes until through and crispy.

5

Let cool down – sweet potatoes are best eaten cool, for their pre-biotic benefits.

6

Place broccoli or frozen peas into a pan with water. Heat until boil then take off the stove. Let sit for 5 minutes until thoroughly warmed but not overcooked. Drain the water, pour olive oil over them and add some salt.

7

Serve. Keep the bones of the chicken for later use of bone broth.

Ingredients

 1 large sweet potato
 1 tbsp extra virgin olive oil
 0.50 tsp mild curry powder
 2 chicken wings or legs
 1 cup frozen peas or broccoli
 1 tbsp organic mayonnaise

Directions

1

Pre-heat oven to 205Β°.

2

Cut sweet potatoes in slices.

3

Place potatoes and chicken wings onto a baking tray, rub oil, salt and curry powder over them.

4

Bake for 35-40 minutes until through and crispy.

5

Let cool down – sweet potatoes are best eaten cool, for their pre-biotic benefits.

6

Place broccoli or frozen peas into a pan with water. Heat until boil then take off the stove. Let sit for 5 minutes until thoroughly warmed but not overcooked. Drain the water, pour olive oil over them and add some salt.

7

Serve. Keep the bones of the chicken for later use of bone broth.

Sweet potato fries with chicken wings

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