AuthorMirthe EcklCategoryCarb Lunch & Dinner, Cow-dairy free, Dinner, Gluten Free, KidsDifficultyBeginner
Pre-heat oven to 205°.
Cut sweet potatoes in slices.
Place potatoes and chicken wings onto a baking tray, rub oil, salt and curry powder over them.
Bake for 35-40 minutes until through and crispy.
Let cool down – sweet potatoes are best eaten cool, for their pre-biotic benefits.
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.
Serve. Keep the bones of the chicken for later use of bone broth.
Ingredients
Directions
Pre-heat oven to 205°.
Cut sweet potatoes in slices.
Place potatoes and chicken wings onto a baking tray, rub oil, salt and curry powder over them.
Bake for 35-40 minutes until through and crispy.
Let cool down – sweet potatoes are best eaten cool, for their pre-biotic benefits.
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.
Serve. Keep the bones of the chicken for later use of bone broth.