Instructions

1. Preheat the oven to 400 degrees. Drizzle half of the olive oil on a rimmed baking sheet and spread around with a brush to coat the surface of the pan, where the chicken will be placed.
2. Place the chicken thighs (or breasts) skin down on the pan and roast for 25 minutes. Remove the pan from the oven and brush the BBQ sauce all over the tops of the chicken. Using a spatula, carefully flip the chicken (careful not to tear the skin) and then brush the sauce over the other side. Bake for 7 more minutes and then remove from the oven again, brush with more sauce and then bake another 7 minutes.
3. While the chicken cooks: peel and spiralize the sweet potato, using Blade C. Place the noodles into a food processor and pulse until rice-like and set aside. Then, cube the insides of the avocados. Then, thinly slice the onions. Then, mince the garlic. Then, chop the kale into at least 4 cups.
4. Remove from the oven again, brush with more sauce and then increase the oven temperature to 425 degrees. Roast for another 5 minutes or until sauce beings to brown around the edges and chicken is cooked through (no longer pink on the inside.) Remove the chicken from the oven and let rest for 5 minutes and then slice into ½” strips.
5. Once you remove the chicken for the final time, place a large skillet over medium heat and add in the rest of the olive oil. Once oil heats, add in the onions and let cook 2-3 minutes or until translucent. Then, add in the garlic and let cook for 30 seconds or until fragrant. Then, add in the sweet potato rice and broth. Let cook, stirring occasionally, for 2-3 minutes and then add in the kale, season with salt and pepper and cook another 5 minutes, or until kale is wilted and sweet potato rice is cooked and softened but not mushy (taste test occasionally.) Stir in the avocado and let cook for about 2 minutes or until heated through.
6. Divide the rice into bowls and top with BBQ chicken slices.

Recipe courtesy of Inspiralized