This Mexican cuisine inspired power bowl is everything you’ve been looking for in a dish and more. Think of a Chipotle bowl, but better and homemade. It’s unbelievably healthy for a chicken tenders and fries spin-off, packed with protein from eggs, spinach for iron, and good fats from avocado.

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Ingredients
For the fries
- 3 carrots
- 1 big white sweet potato
- Salt to taste
- A drizzle of coconut oil
For the chicken
- 1 chicken breast
- 2 tbsp organic ketchup
- 1 tbsp raw honey
- Salt to taste
For the Pico de Gallo
- 3 roma tomatoes
- 1 red onion
- Cilantro
- Juice from one lime
- 1 jalapeno
- Salt and pepper to taste
Add ons
- Half an avocado
- Baby spinach
- 2-4 fried eggs
Instructions

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- Peel and cut the carrots/sweet potatoes into long strips, like fries. Layer on a baking tray.
- Drizzle with coconut oil and bake at 250ºC (450F) for 15-20 minutes. Turn on the broiler and bake for 5 minutes more to get crispy fries.
- Heat some oil in a pan and add chicken (cut into stripes). Ensure fully cooked – no longer pink inside. Add ketchup and honey and fry until caramelised.
- Chop tomatoes, onion and jalapeño. Toss in a bowl with the lime juice and minced cilantro. Add salt if needed.
- Fry eggs.
- Add everything into a bowl and enjoy!
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