Whole30 Oven Baked Chicken with Sweet Potato Croquettes - Lunch Version

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine almonds, cashews and coconut flakes in a food processor. Process until chopped into a fine meal.
2. In a shallow bowl add together nut mixture with salt #1, cinnamon and black pepper.
3. Melt coconut oil #1 for 30-45 seconds in microwave.
4. Unwrap chicken thighs so they lay flat with no overlap of meat. Place on a foil lined baking sheet.
5. Working with one thigh at a time brush both sides with coconut oil, place in nut mixture, turning to fully coat all sides. Return coated thigh to baking sheet.
6. Bake at 350 for 30 minutes until chicken is cooked through and outside is golden and crispy.
7. Combine water and chia seeds in a cup and beat vigorously with a fork or whisk. Let sit for 5-10 minutes.
8. Add mashed sweet potato to a bowl along with chia seed mixture (stir one additional time before adding to potato), almond meal, arrowroot powder, salt #2, pumpkin pie spice, vanilla extract and ghee #1
9. Place 1/3 cup of sweet potato mixture into your hand and gently form into a ball. Press down to form a disk. Repeat until all croquettes are formed.
10. Fry in a non-stick skillet over medium-high heat using about 1 TBLS ghee #2 in skillet for each round of frying.
11. For topping: combine lemon juice, apple cider vinegar, mustard, applesauce, salt #3, olive oil, coconut oil #2 and sriracha.
12. Place chicken on top of sweet potato biscuit and top with a generous amount of sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine almonds, cashews and coconut flakes in a food processor. Process until chopped into a fine meal.
2. In a shallow bowl add together nut mixture with salt #1, cinnamon and black pepper.
3. Melt coconut oil #1 for 30-45 seconds in microwave.
4. Unwrap chicken thighs so they lay flat with no overlap of meat. Place on a foil lined baking sheet.
5. Working with one thigh at a time brush both sides with coconut oil, place in nut mixture, turning to fully coat all sides. Return coated thigh to baking sheet.
6. Bake at 350 for 30 minutes until chicken is cooked through and outside is golden and crispy.
7. Combine water and chia seeds in a cup and beat vigorously with a fork or whisk. Let sit for 5-10 minutes.
8. Add mashed sweet potato to a bowl along with chia seed mixture (stir one additional time before adding to potato), almond meal, arrowroot powder, salt #2, pumpkin pie spice, vanilla extract and ghee #1.
9. Place 1/3 cup of sweet potato mixture into your hand and gently form into a ball. Press down to form a disk. Repeat until all croquettes are formed.
10. Fry in a non-stick skillet over medium-high heat using about 1 TBLS ghee #2 in skillet for each round of frying.
11. Flash freeze chicken and biscuits on baking sheets separately.
12. For topping: combine lemon juice, apple cider vinegar, mustard, applesauce, salt #3, olive oil, coconut oil #2 and sriracha.
13. Whisk ingredients until combined and emulsified.
14. Divide sauce into indicated number of pint freezer bags.
15. Combine one chicken thigh and one sweet potato biscuit in a quart freezer bag.
16. Place a sauce bag in each quart freezer bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat 2 minutes in microwave.
3. Top with tangy sriracha sauce and enjoy!