Smoky, Healthy, Weeknight Hero
Replace the boxed, mystery ingredient casseroles with this classic paleo recipe that I’ve been enjoying for years. Simple, winning ingredients create a sheet pan meal that stands out from the crowd of boring chicken dishes.
Credit goes to Paleo Leap for creating this fabulous dish. Slight changes were made on my end to fit my kitchen and allergen profile.
INGREDIENTS
2 lbs. boneless skinless chicken breasts cut into cubes
3-5 sweet potatoes cut into ½-inch cubes (if larger, go for 3)
1 tbsp. paprika
2 tbsp. garlic powder
6 tbsp. hot sauce (Chipotle Cholula fits our allergen profile. Can be swapped for barbecue sauce for less heat)
½ cup cooking oil (Chosen Avocado Oil is said to be some of the cleanest)
1 cup bacon cooked and cut into pieces
1 cup green onions sliced
Sea salt and freshly ground black pepper to taste
INSTRUCTIONS
1. Preheat your oven to 400 F.
2. In a large bowl, combine together the cooking oil, paprika, garlic powder, and hot sauce, and season with salt and pepper to taste.
3. Add the sweet potatoes and chicken, and stir to coat.
4. Empty the bowl into a casserole dish.
5. Bake in the preheated oven for 40 to 45 minutes, stirring every 10-15 minutes. (This part is important to ensure that the chicken does not dry out)
6. Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.
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