Paleo Chicken Tenders, Roasted Sweet Potato Fries, Steamed Broccoli, and Detox Greens

  • Dairy-Free
  • Detox-Friendly
  • Gluten-Free
  • Grain-Free
  • Kid Friendly
  • Paleo
  • Peanut-Free
  • Sugar-Free
  • Whole 30


  • 2 large organic Japanese sweet potato
  • 1-2 T cassava flour or cornstarch
  • Sea salt and pepper to taste
  • Avocado oil
  • 1 pound organic chicken tenders
  • ⅓ cup coconut flour
  • 1 egg
  • 1 T unsweetened almond/coconut milk
  • 1 cup almond flour
  • ½ tsp each of sea salt and garlic powder
  • ¼ tsp black pepper
  • A pinch of cayenne pepper
  • 2 large heads of organic broccoli
  • ½ lemon (juiced)
  • 1 large bushel of organic greens of choice (you can use a mix of kale and dandelion greens or spinach/swiss chard/collard greens)
  • 1 container of organic shiitake mushrooms (3 oz)
  • 2 cloves of garlic
  • 1-1.5 T tamari
  • Avocado oil

Personal tips

  • You could garnish the dish with purple radish microgreens (these are so nutrient dense and taste spicy like a radish!) or any other greens found at your local farmers’ market
  • You could serve the tenders/fries with dijon mustard or a lemon tahini sauce (made with tahini, lemon juice, water, garlic powder, and salt)

Cooking Instructions

1Sweet Potato Fries

  • Preheat the oven to 425°
  • Chop ends off the sweet potato and then chop into fries (roughly 1/2-3/4 inch thick-think steak fries)
  • Spread out fries on a lined baking sheet and toss lightly with cassava flour (doesn’t need to be coated, just a light dusting)
  • Let it sit for 10-15 minutes (you can begin preparing the chicken in the meantime)
  • After time has elapsed, toss potatoes in a few tablespoons of avocado oil and season with salt and pepper

2Paleo Chicken Tenders

  • Grease or line another baking sheet
  • Use three shallow dishes: add coconut flour to one, crack the egg and whisk with milk in the second and add almond flour + seasonings to the third
  • Dip 1 chicken tender in coconut flour to coat, dip in egg and let any extra egg drip off and then coat in the almond flour mixture
  • Add to lined baking sheet; repeat for all chicken tenders
  • Add both the potatoes/chicken baking sheets to the oven and set for 10 minutes
  • Flip the chicken tenders after 10 minutes and toss the fries; set for another 5-10 minutes
  • Remove chicken from the oven and continue to let the fries bake for another 10-15 minutes or until golden and crispy


  • Wash and trim broccoli into florets and add to a pan for steaming (either use a steamer in a pot or add directly to a large saucepan with about an inch of water filled up)
  • Turn on high until boiling and then turn down to a low simmer; cook for 3-4 minutes or until broccoli is a bright green color; squeeze ½ lemon over and season with sea salt

4Detox Greens

  • Add ~2-3 tsp avocado oil to a pan and saute 2 cloves of chopped garlic on low/medium heat just until sizzling
  • Add 1 container of chopped mushrooms and saute for ~3 minutes; may need to turn heat down a bit
  • Add chopped greens (as much as you can fit) and cover pan if possible; keep heat on low
  • Saute until wilted (~5 minutes) and season with 1-1.5 T of tamari to taste