Sweet Potato Chicken Bake

Recipe by Lavinia Todor
Serves: 4


2 lb. boneless skinless chicken breasts, cut into cubes
4 small sweet potatoes, cut into 1/2″ cubes
1/4 cup olive or melted coconut oil
6 slices bacon (optional)
1 cup green onions, sliced or cubes
1c broccoli
1c red pepper
1c shredded cheese (optional)
1 tbsp. paprika
2 tbsp. garlic powder
6 tbsp. hot sauce (whichever you prefer)
Sea salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees.
  2. In large bowl, combine the oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
  3. Add the sweet potatoes and chicken, and stir to coat.  Empty the bowl into a casserole dish.
  4. Bake the potatoes and chicken for 45-60 minutes stirring every 20 minutes, until cooked through, crispy, and browned on the outside. Add broccoli and green pepper half way through.
  5. While the potatoes are cooking, fry your bacon (optional).
  6. Top the cooked potatoes with the the cheese (optional), bacon, and green onion and place back in the oven for another 5 minutes or until cheese is melted.
  7. Once the potatoes and chicken are fully cooked, remove from the oven.
  8. Serve with greek yogurt, sour cream or ranch dressing, if desired.