Baked Chicken and Sweet Potatoes with Dairy-Free Avocado Cilantro Lime Cream Sauce
The Oily Home Companion
INGREDIENTS
1 small avocado
¾ cup canned coconut milk
1/3 cup fresh cilantro
6 drops of Lime Vitality Essential Oil
4-6 tbsp water
¼ tsp sea salt
Olive oil
4 chicken breasts
2 large sweet potatoes
DIRECTIONS
Preheat oven to 400 degrees.
Dice up sweet potatoes and put into a mixing bowl. Drizzle oil over with a spoon and add salt and pepper and toss.
Pour potatoes in a single layer on a cookie sheet. Cook for about 25 minutes or until desired softness.
On a separate pan, bake raw chicken. Depending on the size of the chicken breasts, you may want to slice the chicken breasts so they cook a bit faster.
Since chicken will be topped with cream sauce, it will only need to be seasoned with a little bit of salt and pepper. If you want to add a little spice, paprika is a nice touch!
Cook chicken about 20 minutes in the same oven.
Next, combine the rest of the ingredients except the water in a food processor and process until thick and smooth.
Add in the water a tablespoon at a time and then process until desired thickness is achieved.
Drizzle avocado cilantro cream sauce over baked sweet potatoes and chicken.
Can serve with rice, pasta, or whatever you would like. Garnish with leftover cilantro and enjoy!
