Sweet Potato, Broccoli Chicken Bake

(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)


  1. Preheat oven to 375 °F.
  2. Grease a large casserole dish with olive oil.
  3. Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper.
  4. In a bowl combine broccoli, sweet potatoes, red onion, garlic, raisins, chopped walnuts, olive oil and herbs. Toss to coat.
  5. Top chicken with herb and vegetable mixture.
  6. 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!



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