Saturday 9/10/16... #1 Wendler - Back squat, #2. AMRAP- 18... back squats,dubs,hpc

#1. Wendler: Back squat

#2. Conditioning: AMRAP-18

     8 back squats
     25 Dubs
     3 HPC

This recipe is shared with permission from our friends at alinaislam.com.

Chicken and Sweet Potato Cutlet

Serves: 4

Prep time: 20 minutes

Cook time: 30 minutes

Refrigerate: 2-3 hours

Ingredients:

• 1 pound skinless, organic bone-in chicken
• 2 medium sweet potatoes, peeled and roughly chopped
• 1 cup cilantro, chopped
• 1 tablespoon green chilies chopped fine
• 1/2 teaspoon red chili powder, or to taste
• 1/2 teaspoon ground cumin, or to taste
• Salt and pepper, to taste

For the Coating:

• 1 egg
• 1 cup almond or coconut flour

Instructions:

1. Add water to two saucepans, and bring both to a boil. Place chicken in one, sweet potatoes in the other.
2. Remove from heat when chicken is done (about 15-20 minutes) and sweet potatoes are done (about 10-12 minutes)
3. Once cooled, shred the boiled chicken into small pieces. Mash the potato. Mix together in a bowl.
4. Add in cilantro, chilies, and spices
5. Form 2-inch, round patties
6. Leave in fridge to firm (ideally 2-3 hours, but I was impatient and waited 30 minutes)
7. Remove from fridge, then dip each side in the egg mixture (just one egg beaten)
8. In a separate bowl, coat each cutlet in flour
9. Place on a cookie sheet on top of parchment paper. Allow it to freeze.
10. When you’re ready to eat, simply take one out and pan-fry it with some ghee or coconut oil.

Tip: once all cutlets are frozen, it is best to store them in a container to keep the taste fresh!

If you enjoyed that savory sweet potato recipe, give these a try – Spicy Sweet Potato Hash, Sweet Potato Pancakes, and Moist & Chewy Sweet Potato Blondies!