All the legwork required for this recipe comes with assembling the heart-healthy, nutritious ingredients. Then all you need to do is toss it in the oven and wait for the perfect post-workout meal.
Nutrition (per serving)
Calories: 401; total fat: 20.8g; protein: 35.6g; carbohydrates: 18g; sugar: 5.5g
Recipe and photo by Cassie Bjork, R.D., of Healthy Simple Life by Dietitian Cassie.
Makes 6 servings
- 1.5 lb uncooked chicken breasts, cubed
- 3 cups broccoli, chopped
- 2 cups of cubed sweet potato (about 1”)
- 1/2 cup red onion, sliced
- 2-3 cloves garlic, minced
- 1/3 cup pecans or walnuts
- 1/3 cup coconut oil, melted
- 1.5 tsp Italian seasoning
- 1/4 tsp salt
- Pepper, to taste
How to make it
Preheat oven to 375° and coat a 9×13" casserole dish with butter or coconut oil.
Add the cubed chicken to the casserole dish, and spread it out evenly.
In a separate bowl, combine the sweet potato, broccoli, onion, and nuts.
Add the garlic, spices, salt, and pepper to the melted coconut oil, and stir to combine. Pour this over the veggie/nut mixture in the bowl, and mix well.
Pour the veggies over the chicken in the casserole dish.
Cover with foil and bake for 40 minutes. Remove foil and bake for 15-20 minutes more, or until the sweet potatoes are tender.