1 Large Sweet Potato, baked

1 Egg

1/2 teaspoon Salt

1 teaspoon Fresh Chopped Sage

1 Tablespoon Coconut Flour

2 organic free range Chicken Breasts

Optional: 1/4 cup Melted Ghee or Pastured Butter for drizzling 



In a medium mixing bowl, beat the egg with the salt and sage.

Cut your baked sweet potato in half and scoop out the soft insides into the bowl with the egg mixture.

Use a fork to beat the sweet potato into the egg mixture. Add the coconut flour and mix well.

Cut the chicken breasts into halves or thirds, depending on size. Pat dry.

Place chicken breast pieces in a 9×13 baking dish.

Spread the sweet potato mixture evenly over the top and sides of the chicken pieces.

Bake at 400F for 30 minutes, then broil for 2 minutes to add color.

Optional: Serve with a spoonful of melted butter or ghee drizzled on top.