Last week I made this sweet potato, broccoli, chicken bake recipe and posted it on snapchat/instagram stories. I got alot of questions about specific seasonings or bake time, so I decided to just post the full recipe on here!
This is one of my go-to week night dinners because it’s healthy, and SO simple. I LOVE one-pan meals! I also usually make it iwth 3 chicken breasts, so Michael and I have leftovers for days!
Below are the screenshots from my snapchat story, and then the recipe is at the end of the post! (I got the recipe from therealfoodrds.com and just modified a few things!) The great thing about this recipe is you can totally change it to your liking. Feel free to use whatever vegetables you prefer, or more or less of a certain seasoning.
[recipe title=”Sweet potato Broccoli Chicken Bake” servings=”4-5″]
1 lb. boneless, skinless chicken breast or thighs, cubed
3 cups packed broccoli stems and florets, chopped
1 large sweet potato or yam, ¼ inch small cubes–small cutes are key (~1½ cups cubed)
½ cup red onion, chopped
2 cloves garlic, minced
2 Tbsp. chopped walnuts or nuts of choice (I used candied pecans from Trader Joe’s!)
⅓ cup olive oil
1 ½ tsp. Italian seasoning, dried
¼ tsp. sea salt
¼ tsp. pepper
¼ cup soft goat or feta cheese, crumbles (optional. i used crumbled goat cheese!)
Preheat oven to 375 °F.
Grease a large casserole dish with olive oil.
Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper.
In a bowl combine broccoli, sweet potatoes, red onion, garlic, raisins, chopped walnuts, olive oil and herbs. Toss to coat.
Top chicken with herb and vegetable mixture.
Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes or until chicken is no longer pink and sweet potatoes are soft.
Top with optional cheese just before serving.