Paleo Chicken Apple Bacon Sliders over Roasted Sweet Potatoes

This is one of my go-to recipes over the years because it is super simple and really yummy. I ended up using a panini pan to cook the sliders on since it is too cold outside to use the grill. I also altered the original recipe since I needed to meal prep more meals, so check out the original recipe for comparison. Oh yeah, the original recipe also gives freezing directions and nutritional information if you are interested in those details. This is definitely a recipe to save for when it gets warmer out and you can use the grill! Paired this with my usual roasted sweet potatoes. If I thought this meal through a little more, I would have also roasted some veggies to go with this. A must try!

Paleo Chicken Apple Bacon Sliders
Ingredients:

• 1 granny smith apple, preferably organic, peeled and grated
• 1/4 cup celery, thinly chopped
• 1 teaspoon poultry seasoning
• salt and pepper, to taste
• 3 Tablespoons honey, raw
• 2 pound ground chicken
• 6 slices bacon, cooked and crumbled

Directions:

1. Preheat outdoor grill or stove.
2. In a large bowl, combine grated apple, celery, poultry seasoning, salt and pepper. Mix in honey, chicken, and cooked, crumbled bacon.
3. Shape chicken mixture into 1/2-inch-thick sliders, using 1/8th pound of meat per slider.
4. Grill over medium heat about 4 minutes per side, or until cooked through. Serve and enjoy!

Original recipe found here 


My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.