​Sweet Potato Broccoli Chicken Bake​

I don't think anyone besides myself will notice when I reuse a recipe, but just in case I wanted to say that I haven't made this one in over a year, so I am bringing it back! I've actually made this recipe a couple times and I really just love the simplicity of it. I also love the combination of the foods and flavors and think its a delicious meal. I doubled the original recipe and used A LOT more sweet potatoes, so instead of a one-pan recipe this ended up being a two-pan recipe. I roasted the sweet potatoes separate from the broccoli and chicken bake, then added everything together at the end. If you do not need this much food then check out the original recipe link below. I've already mentioned that I've made this multiple times, so that alone should tell you I'm definitely recommending this as a must-try meal prep recipe!

Sweet Potato Broccoli Chicken Bake
Ingredients:

• 2 lb. boneless, skinless chicken breast or thighs, cubed
• 5 cups broccoli, chopped
• 2-5 large sweet potato, ¼ inch small cubes (number of sweet potatoes is up to you)
• ½ red onion, chopped
• 4 cloves garlic, minced
• ¼ - ½ cup raisins or refined sugar-free cranberries (check the ingredient label for no sugar)
• 3 Tbsp. chopped walnuts or nuts of choice
• ⅓ cup olive oil
• 1 Tbsp Italian seasoning, dried
• ½ tsp. sea salt
• ½ 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 (or cranberries), 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