Baked Sweet Potato and Chicken Casserole
Ingredients
300g McCain Frozen Sweet Potato Chunks
400g Boneless, Skinless Chicken Breasts, Cut into Bite-Sized Pieces
1 Cup Broccoli Florets
1 Cup Cherry Tomatoes, Halved
1/2 Cup Diced Red Bell Pepper
2 Tablespoons Olive Oil
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1/2 Teaspoon Garlic Powder
Salt And Pepper to Taste
Directions
Total Time: 30 minutes
Serving Size: 4
- Steam the McCain Frozen Sweet Potato Chunks according to the package instructions until tender.
- Preheat the oven to 200°.
- In a large mixing bowl, combine the steamed sweet potato chunks, chicken pieces, broccoli florets, cherry tomatoes, and diced red bell pepper.
- Drizzle olive oil over the ingredients and toss them to coat evenly.
- Season with dried thyme, dried rosemary, garlic powder, salt, and pepper, mixing until well combined.
- Transfer the mixture to a baking dish and spread it out in an even layer.
- Bake in the preheated oven for about 25 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve the casserole hot and enjoy a flavorful one-pan meal.
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