One-Dish Chicken Sweet Potato Bake with Broccoli (Easy Dinner)

SERVES 4-5

Ingredients

• Nonstick cooking spray

• 600g. boneless, skinless chicken breast or thighs, cut into bite-size pieces

• 5 cup broccoli florets (may also use the broccoli stems)

• 1 large sweet potato, peeled or scrubbed and cut into ¼– ½ inch cubes (2-2 ½ cups)

• ½ medium red onion, sliced (⅔ cup)

• 2–3 garlic cloves, minced

• ¼ cup chopped dates (may substitute raisins or dried cranberries) 

• 3 tablespoon olive oil or avocado oil

• 1 ½ teaspoon dried Italian seasoning

• ¾ teaspoon fine salt

• ¼ teaspoon black pepper

• 3 tablespoon chopped pecans or walnuts (or a mix), toasted 

• Lemon or lime wedge and/or shredded Parmesan (optional – omit for dairy-free and Whole30)

Instructions

1. Preheat the oven to 180°. Mist a 9×13 inch baking dish with nonstick cooking spray (may also use a round 10-inch baking dish or any 3-quart baking dish).   

2. In the dish, combine the chicken pieces, broccoli, sweet potatoes, red onion, garlic, dates, oil, Italian seasoning, salt, and pepper. Toss until all ingredients are coated evenly with the oil and seasonings. 

3. Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil, stir, and continue to bake (uncovered) until the sweet potatoes are tender and chicken is cooked through to an internal temperature of 165°F, another 15-20 minutes.

4. Meanwhile, toast the nuts by placing a small skillet over medium heat. Add the nuts to the pan. Toast until the nuts are lightly browned and fragrant, stirring occasionally and watching carefully so they don’t burn, 4-7 minutes. Remove nuts from heat. 

5. Stir in or sprinkle the nuts over the Sweet Potato Broccoli Chicken Bake just before serving. Serve topped shredded cheese and a lemon wedge and garnish with fresh thyme leaves, if desired.

6. Store leftovers in an airtight container in the fridge for up to 3 days.