NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground chicken breast

2 slices Nitrate-free bacon

0.25 tsp Jalapeño

0.25 tsp Sweet potato

0.25 tsp Avocado

1 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the sweet potato into 1/2-inch thick rounds. Toss them with avocado oil and a pinch of sea salt, then place them on the baking sheet and roast for 20 minutes.

• 3

  In a mixing bowl, combine the ground chicken breast with garlic powder, sea salt, and black pepper. Form the mixture into two small slider-sized patties.

• 4

  Slice the jalapeño into thin rings, removing the seeds if you prefer less heat. Press 2-3 rings firmly into the top of each chicken patty.

• 5

  Wrap one slice of bacon around each patty, securing it with a toothpick if necessary to keep the bacon in place.

• 6

  Move the sweet potato rounds to one side of the tray and place the bacon-wrapped sliders on the other side (use a wire rack over the tray for extra crispiness if available).

• 7

  Bake for an additional 15-18 minutes until the chicken reaches an internal temperature of 165°F and the bacon is golden and crispy.

• 8

  While the sliders bake, mash the avocado in a small bowl with a tiny pinch of salt.

• 9

  To assemble, place each chicken slider onto a roasted sweet potato round and top with a dollop of the creamy avocado mash.