​Sweet Potato Broccoli Chicken Bake

If you don't have a lot of time to meal prep or prepare dinner during the week, this is a quick and simple recipe that will help you out! The original recipe makes this meal in one-dish, so check out that link below for an even quicker version of the recipe. Because I aim for 6-7 oz of sweet potato in each meal, I decided to roast the sweet potatoes separately to make sure they were all cooked and soft enough. Anyways, I really enjoyed this combination of sweet potato, broccoli. chicken, red onion and raisin! It was like trying a new salad, without the salad part. So it was perfect. 

Sweet Potato Broccoli Chicken Bake
Ingredients:

• 2 lb. boneless, skinless chicken breast or thighs, cubed
• 5 cups broccoli, chopped
• 5-6 large sweet potato, ¼ inch small cubes
• ½ red onion, chopped
• 2 cloves garlic, minced
• 3 Tbsp. raisins (I just used two of those sun-made raisin boxes)
• 2 Tbsp. chopped walnuts or nuts of choice
• ⅓ cup olive oil
• 1 ½ tsp. Italian seasoning, dried
• ¼ tsp. sea salt
• ¼ tsp. pepper

Directions:

1. Preheat oven to 375 °F.
2. Spray baking pan with olive oil and lay down cubed sweet potatoes flat. I fill my Misto with olive oil and lightly spray the sweet potatoes, then add some sea salt. Bake for 12-15 minutes. Take out of the oven and move them around or flip them over. Bake for another 12-15 minutes.
3. While the sweet potatoes are baking, grease a large casserole dish with olive oil. Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper.
4. In a bowl combine broccoli, 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. (Your roasted sweet potatoes should be done and set aside at this point). Remove foil and bake for an additional 10-15 minutes or until chicken is no longer pink.
7. Add your roasted sweet potatoes to the casserole dish and serve!

Original recipe found here