Serves: 4 Prep time: 15 minutes Cook time: 40 minutes

Ingredients:

1Tbsp. ghee or butter

2 TBS olive oil 

2 medium white sweet potatoes, thinly sliced

1 Lb. ground chicken 

1 packet Dr. Kellyann's Sriracha Chicken Bone Broth 

1 Tbsp. coconut aminos 

½ Tbsp. Frank’s Red Hot Sauce (or Primal Kitchen Mild Buffalo Sauce for a less spicy version) 

1Tbsp. pepperoncini juice 

2 Tbsp. sweet paprika

½ tsp. sea salt

½ tsp. black pepper

½ tsp. oregano 

2 Tbsp. coconut cream 

Garnish:

Guacamole 

Pico de Gallo

Green onions

Pepperoncini peppers

Tessemae’s Creamy Ranch Dressing or Primal Kitchen No-Dairy Ranch Dressing

Cilantro 

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash and dry the potatoes. Leave the skin on and slice into ¼-inch rounds. Add potatoes to the baking sheet and drizzle with olive oil.  Arrange potato slices in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, turning once halfway through. Watch closely toward the end of cooking and remove any slices that are browning too quickly to prevent burning.

Remove from oven and allow it to cool, optional to lightly season with sea salt.  Heat oil and butter in a skillet over medium heat. Add chicken, seasonings, and Dr. Kellyann's Sriracha Chicken Bone Broth powder, then sauté 2-3 minutes.  Add coconut aminos, hot sauce, coconut cream, and pepperoncini juice, then sauté until chicken is fully cooked, about 15-20 minutes. 

Layer potato slices onto a plate, sprinkle with buffalo chicken, and begin to incorporate fix-ins, like Pico de Gallo, guac, pepperoncini peppers, cilantro, green onion, and drizzle with Tessemae’s Creamy Ranch dressing.