(Gluten Free, Dairy Free | Whole30 & Paleo-Friendly) This dish is awesome for a lot of reasons. First, it is YUM-MY! I was really surprised what a fantastic flavour combo came out of the oven with this gem. Also, it is so, so simple. Chop everything and throw it into a baking dish?! Yes. It’s a one-dish wonder! Finally, because the dish has a healthy source of protein (chicken), carbs (sweet potato and veggies) and fat (olive oil and nuts), it means you really don’t need a side dish. Now that is a recipe I can get on-board with!
- 450-500g (1 lb.) boneless, skinless chicken breast or thighs, cubed
- 1 large head of broccoli (stems and florets), chopped
- 1 large sweet potato or yam, cubed in small pieces
- ½ of a red onion, chopped (I actually had just run out of onions in my pantry so I skipped this, but I imagine it would add even more goodness!)
- 2 cloves garlic, minced
- 3 tbsp raisins (I’m not a huge raisin fan so I don’t normally have them around, I diced up about 5 dates instead)
- 2 tbsp chopped walnuts (or nuts of choice- I used walnuts)
- 75 ml (⅓ cup) olive oil
- 1 ½ tsp Italian seasoning, dried
- ¼ tsp sea salt
- ¼ tsp pepper
- ¼ cup soft goat or feta cheese (optional- I skipped this to keep it dairy free)
- 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
Source | The Real Food Dieticians
Tip: I put the leftovers on a bed of greens for my lunch the next day, and it was a tasty treat! See!