This is one of those easy meals that can be prepared in minutes. We always have leftover chicken with this recipe, which I use to make variations of chicken salads such as wild rice, chopped veggie, and chicken, or Chicken Salad Lettuce Wraps. When I put the chicken in the oven I like to also place four or five small yams in the oven to bake too. Serve chicken with baked yams and a green salad for a balanced meal. For a low-carb side dish, serve with sliced avocados, baby arugula, and a Lime Vinaigrette.
Ingredients
2 pounds
bone-in chicken breasts
2 pounds
bone-in chicken legs
2 tablespoons
coconut oil
1 teaspoons
sea salt
2 teaspoons
chipotle chili powder
1
limes
cut into wedges
Garnish
2
green onions
sliced
¼ cups
chopped
cilantro