BBQ Chicken with Potato Salad and Sautéed Kale

BBQ Chicken:
Marinate chicken breasts in BBQ sauce fro 30-60minutes and grill on direct medium heat until fully cooked

BBQ Sauce:

½ cup low sodium beef broth
1 can tomato paste
1 tablespoon apple cider vinegar
2 tablespoons maple syrup
2 cloves of garlic minced
2 tablespoons dijon mustard
2 tsp paprika
½ tsp chili powder
½ tsp cumin
¼ tsp cayenne pepper

Combine all ingredients in a pot and simmer for 25 minutes

Potato salad:


 2 medium red potatoes cut into cubes
1 sweet potato peeled and cubed
1 ½ tablespoons white vinegar
4 boiled eggs diced
4 celery stalks sliced
½ yellow onion diced
¼ cup parsley leaves
½ tsp paprika
black pepper
1 tablespoon mustard
¾ cup homemade mayo


1.Boil potatoes until fork tender but slightly crunchy
2. Drain potatoes and combine all ingredients in a large bowl and refrigerate for an hour until chilled 

Homemade Mayo:
1 clove garlic
1 egg
1 tablespoon Dijon mustard
¼ tsp black pepper
1 cup olive oil
2-3 tsp apple cider vinegar, lemon or lime juice

Combine all ingredients in a bowl and mix with a hand mixer, mixing wand or blender until creamy 

Serve Chicken on a bed of sautéed kale (Sautee kale in a pan with 1 tablespoon of coconut oil)