Whole30 Recipes

BBQ Chicken & Egg Skillet

March 5, 2019 by Thyme and JOY Leave a Comment

This BBQ chicken & egg skillet uses bbq pulled chicken and an easy sweet potato hash that can be whipped up for breakfast, brunch, lunch or dinner.

Today’s post is special because it features my very first recipe guest poster! A while back I asked for some help with my blog because I just can’t keep up my schedule with my personal chef business, blogging AND having a pregnancy that is sucking the life out of me. Luckily there are some amazing and talented bloggers out there that were willing to contribute their amazing recipes to help me but also help my readers enjoy a variety of recipes. Take it away, Lauren!

My name is Lauren, but my friends and family call me Lulu for short! One of my passions in life is to create dishes that will gather friends and family to my table. My belief is that meals should be shared with others, affording us the opportunity to connect with one another. Lulu’s Table balances healthy eating for your body, and indulging for your soul…(and sanity). Through these recipes, I hope to inspire others to prepare homemade meals and to reconnect with friends and family at the table!

BBQ Chicken Egg Skillet

In need of a healthy brunch idea?! Cause this is where its at! A giant dish full of sweet potatoes, eggs, and BBQ pulled chicken, all baked together in marital bliss and topped with everything GREEEEEENNNNN and wonderful in this world.

This recipe doesn’t require all that much effort, just a little planning ahead of time for the chick- en, but can easily be thrown together before the brunch chaos ensues. And quite frankly, this dish has been known to make frequent dinner appearances as well…because who can resist breakfast for dinner?! (I can’t help but live life on the edge at times!)

The base consists of sweet potato hash, a combination of cubed sweet potatoes mixed with chopped onions and some spices, which is then baked in order to soften up the veggies. Once the hash has baked, eggs are cracked directly on top and bbq pulled chicken is added before throwing it back in the oven. Last step is to top with all the goodies before devouring!

In order to save me some time, I make my super easy slow cooker bbq pulled chicken the day before, store in the refrigerator over night, and then add it directly to the skillet before baking the next day.

You’ll likely second guess this is good for you, because it’s entirely too yummy, but its actually quite nutrient dense AND gluten free ! The egg and chicken are a strong source of protein, while the sweet potatoes offer a variety of vitamins and healthy carbs. Adding avocado will provide healthy fats and increase absorption of fat-soluble vitamins found in the sweet potatoes.

Once ready to serve, plop that sucker in the middle of the table, and watch as everyone digs in! For the record…this totally pairs well with a nice glass of champagne or a mimosa. Just saying…

Below are some frequently asked questions to help make this dish perfect for you, your family, and your guests!

Can I modify this to be more paleo, whole 30, or keto friendly?

Absolutely! Instead of using sweet potatoes, you can use one large butternut squash, which would eliminate the higher carb content you’d find in sweet potatoes. Simply dice up your but- ternut squash in place of sweet potatoes, and cook exactly the same!

Be cautious of the BBQ sauce you use to make sure it is friendly to your individual dietary needs.

A great option is to use The New Primal Classic BBQ Sauce

Can I make this dish if I don’t have a cast iron skillet?

Yes! Replace the skillet with a large greased casserole dish, it will work just as well as a skillet! Everything will be cooked directly inside, so there will be no need to cook anything on stove top before baking.

Can’t tolerate spicy foods?

Add crumbled goat cheese or feta to balance out the heat from the sriracha, or omit the sriracha entirely. It will still taste fantastic! If adding cheese, add right before serving.

Check Out:

Instant Pot BBQ Ribs

Carolina Boneless Wings

BBQ Baked Beans

BBQ Chicken & Egg Skillet

Author: Lauren | Lulus Table
Prep Time: 10 minutes
Cook Time: 65 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: brunch, breakfast
Method: baking, cast iron skillet
Cuisine: american

Print Recipe

Description

This BBQ chicken & egg skillet uses bbq pulled chicken and an easy sweet potato hash that can be whipped up for breakfast, brunch, lunch or dinner.

Ingredients

2 Sweet Potatoes, peeled and cubed
1/2 Red Onion. chopped
3 tbsp Avocado Oil
10 eggs
1 avocado sliced
2 cups BBQ pulled chicken
1/4 cup cilantro chopped
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
Sriracha Drizzle (optional)

Instructions

Preheat oven to 350 degrees F.
Peel and cube sweet potatoes and chop onion. Throw into skillet or baking dish.
Add oil over veggies and mix well, making sure to coat veggies thoroughly.
Sprinkle a thin layer of salt, pepper, and garlic over top of veggies. Bake for 30 min.
Crack eggs over sweet potato hash so that it covers the entire dish. Drizzle sriracha over
eggs (optional).
Layer on BBQ pulled chicken, and bake for another 30 min.
Top with sliced avocado, sriracha and garnish with cilantro before serving!

Nutrition

Calories: 320

Keywords: bbq chicken egg skillet, keto breakfast skillet, whole30 breakfast skillet, paleo breakfast skillet, chicken frittata, chicken breakast recipes, brunch skillet recipes

Iced Matcha Latte (keto, whole30, paleo)

February 11, 2019 by Thyme and JOY Leave a Comment

This iced matcha latte recipe is a simple way to get the health benefits of green tea especially during warmer months. Made with matcha tea, dairy free milk and collagen, it packs a nutritional punch.

Have you ever claimed to have despised a food or drink only to later fall in love with it? I feel like that’s what happened with me and matcha tea.

The craze hit HARD in America over the past few years and living in Hawaii for 5 years made this even more apparent. But, every time I tried matcha I wasn’t impressed. To me it was bitter and although it had a slight sweetness to it, I couldn’t hang unless it was really sweet and cold.

For a while I gave up trying UNTIL . . . I got pregnant. My love for coffee completely dwindled away and all of the sudden I wanted to give matcha a try again. I needed that tiny boost of caffeine every once and a while and for some reason an iced matcha latte felt so right!

What does matcha taste like?

I think this will be different for everyone but matcha is so different from other teas because instead of steeping the leaves of green tea, they are ground up to a fine powder then blended into hot liquid.

To me, matcha has a slightly grassy yet sweet taste to it that just works together.

Is matcha better hot or cold?

This is 100% personal preference! For me I like the taste of iced matcha better because it’s less concentrated in flavor and the non dairy milk I add to it gives it a nice creamy boost.

I would experiment and see what works best for you!

There is collagen in this iced matcha latte, do I need it?

The answer is no. I often try to add collagen and/or gelatin to whatever I can because I love the nutritional boost without the taste. I will say though that adding a scoop of collagen peptides to my latte has made it super creamy and frothy which I personally love!

Iced Matcha Latte Tips & Tricks:

Make sure you are buying good quality matcha. This can be a little more expensive! Ceremonial grade or latte grade has been working well for me. I usually get mine on Amazon or to be honest, I buy it at TJMAXX or Homegoods in their nifty little food section.
Matcha can get chunky if it’s not blended properly. If you can, use a high speed blender for effortless smoothness. If you can’t do that, then shaking your latte in a mason jar with ice will do the trick!
SWEETENER: For me, the best results for an iced matcha latte require some sweetness. You do not have to add sweetener at all if you want a whole30 matcha latte. You could use honey, sugar, stevia or swerve for a keto iced matcha latte.

How to make an iced matcha latte:

Boil 1/2 cup of water.
Add boiling water and 2 tsp matcha powder into a high speed blender.
Add milk of choice (I use almond milk), collagen, sweetener and vanilla.
Blend for 15-20 seconds or until all ingredients are fully combined.
Pour over ice.

Serves 2 (or one caffeine hungry person)

Check Out:

CLICK HERE to save this recipe to your PINTEREST BOARDS

Iced Matcha Latte