Baked Sweet Potato and Chicken Casserole

Baked Sweet Potato and Chicken Casserole


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


Total Time: 30 minutes
Serving Size: 4

  1. Steam the McCain Frozen Sweet Potato Chunks according to the package instructions until tender.
  2. Preheat the oven to 200°.
  3. In a large mixing bowl, combine the steamed sweet potato chunks, chicken pieces, broccoli florets, cherry tomatoes, and diced red bell pepper.
  4. Drizzle olive oil over the ingredients and toss them to coat evenly.
  5. Season with dried thyme, dried rosemary, garlic powder, salt, and pepper, mixing until well combined.
  6. Transfer the mixture to a baking dish and spread it out in an even layer.
  7. Bake in the preheated oven for about 25 minutes or until the chicken is cooked through and the vegetables are tender.
  8. Serve the casserole hot and enjoy a flavorful one-pan meal.

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