Sunday 11/5/17... Partner AMRAP x3

#1. AMRAP - 6
       Row 15 calories
       KB swings

Rest 3 minutes

#2. AMRAP - 6
       100 meter farmer carry
        Ground to Overhead w/plate

Rest 3 minutes

#3. AMRAP - 6
       50 DUBS
       ABMAT sit ups/Roll outs

Cash out 100 wallball sit ups w/partner

* Partner A starts w/ first movement while partner B does as many reps of second movement. Switch when Partner A finishes

** score is total reps of second movement

from Paleo Running Mama

Creamy Chicken Brussels Sprouts and Bacon {Paleo, Whole30}

Roasted chicken and brussels sprouts are tossed with crispy bacon and baked in a creamy dairy free sauce for a super comforting, delicious and filling Whole30, paleo, and low carb meal. 

 Course Dinner

 Cuisine Paleo, Whole30

 Prep Time 10 minutes

 Cook Time 40 minutes

 Total Time 50 minutes

 Servings 6

 Calories 412 kcal

 Author Michele

Ingredients

Sauce:

• 3 Tbsp organic ghee or refined coconut oil
• 1 small onion chopped
• 3 cloves garlic minced
• 2 Tbsp + 1 tsp tapioca flour or arrowroot starch
• 1 1/2 cups chicken bone broth
• 1/2 cup full fat coconut milk
• 1/2 Tbsp brown mustard
• 1 1/2 Tbsp nutritional yeast optional
• 1/4 sea salt or to taste
• 1/8 tsp black pepper or to taste
• 1 tsp fresh minced sage leaves
• 1 tbsp fresh minced rosemary

Remaining Ingredients:

• 1 lb boneless skinless chicken breasts About 2 breasts
• 1 1/4 lbs brussels sprouts cut into halves or quarters depending on side
• 3 Tbsp avocado oil or olive oil divided
• Sea salt and pepper
• 8 slices nitrate free bacon

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Instructions

1. Preheat your oven to 425 degrees.  Place chicken on a baking sheet and coat chicken with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper.  On a separate baking sheet lined with parchment paper, arrange brussels sprouts and coat with 1 1/2 Tbsp avocado oil plus salt and pepper.   
2. Once done, lower the oven temp to 400 degrees.
3. Roast chicken and brussels sprouts for 20-25 minutes or until brussels sprouts are browning and fork tender, and chicken is cooked through. Midway through, flip the chicken and stir sprouts for even roasting.
4. While chicken and Brussels sprouts roast, cook the bacon until crisp in a large skillet, drain, and make the sauce:
5. For the sauce, heat a medium saucepan over med heat and add the 3 Tbsp cooking fat. Add the onions, cook until translucent and fragrant, then add the garlic and continue to cook until soft, adjusting heat if necessary.
6. Whisk in the tapioca flour, then immediately add in the broth, coconut milk, mustard and nutritional yeast, (if using), while whisking. Raise the heat and bring to a boil, stirring. Once boiling, lower to a simmer and continue to stir and cook for another minute, until nice and thick. Stir in salt and pepper to taste, add the fresh herbs, then remove from heat.
7. Cut the chicken into bite size pieces, or shred, and arrange in a casserole dish, then add the roasted Brussels sprouts and the sauce mixture, stir to evenly coat. Crumble the cooked bacon and sprinkle all over, then bake in the preheated oven for about 15-20 minutes, until heated through. Serve hot and enjoy!