RecipesHannah Durbin

Broccoli, Chicken & Sweet Potato Bake

RecipesHannah Durbin
Broccoli, Chicken & Sweet Potato Bake


  • 1 lb. boneless, skinless chicken breast or thighs, cubed
  • 3 cups packed broccoli stems and florets, chopped
  • 1 large sweet potato or yam, ¼ inch small cubes--small cutes are key (~1½ cups cubed)
  • ½ cup red onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp raisins (optional)
  • ⅓ cup olive oil or avocado oil
  • 1 ½ tsp. Italian seasoning, dried
  • ¼ tsp. sea salt
  • ¼ tsp. pepper
  • ¼ cup soft goat or feta cheese, crumbles^ (optional)


  1. Preheat oven to 375 °F.
  2. Grease a large casserole dish with olive oil.
  3. Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper.
  4. In a bowl combine broccoli, sweet potatoes, red onion, garlic, raisins, chopped walnuts, olive oil and herbs. Toss to coat.
  5. Top chicken with herb and vegetable mixture.
  6. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes or until chicken is no longer pink and sweet potatoes are soft. Top with optional cheese just before serving.