Post by Loupy on Sept 28, 2016 20:27:00 GMT -7
Chicken Broccoli Bake
From: Kendra Benson @ www.ourpaleolife.com/
I used to make this dish all the time in my per-paleo life. It was my go-to dish to bring to new moms, sick families, or anyone in need. It is quick, easy, delicious, and filling. But because it contained red potatoes, I sort of dismissed it as non-paleo and forgot about it. I know, stupid.
So I decided to breath new life into a past favorite and will no doubt be making this super simple dish a lit more often in the future. I added broccoli, something that was never included in the original, but I’m sure I will sub cauliflower at times, because that stuff is just freaking delicious. I’m sure Brussel sprouts in place of broccoli would be awesome as well.
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4-6
Ingredients
2 heads Broccoli, cut into florets
1 large Sweet Potato, peeled and cut into bite-size cubes
6 Chicken Thighs (I prefer mine boneless, skinless)
½ cup Extra Virgin Olive Oil
1-1/2 tsp Garlic Powder
½ tsp Oregano
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
Instructions
Preheat oven to 375F.
Place chicken, broccoli, and sweet potato cubes in a 9×13 glass baking dish.
Drizzle olive oil over them and stir to evenly coat.
Spread out the chicken evenly in the dish and spread the veggies around and on top of the chicken evenly.
Sprinkle the garlic powder, oregano, salt, and pepper on top.
Bake in preheated oven for 45 minutes, uncovered.
Remove from oven and let chicken rest a few minutes before serving to keep the juices inside.
From: Kendra Benson @ www.ourpaleolife.com/
I used to make this dish all the time in my per-paleo life. It was my go-to dish to bring to new moms, sick families, or anyone in need. It is quick, easy, delicious, and filling. But because it contained red potatoes, I sort of dismissed it as non-paleo and forgot about it. I know, stupid.
So I decided to breath new life into a past favorite and will no doubt be making this super simple dish a lit more often in the future. I added broccoli, something that was never included in the original, but I’m sure I will sub cauliflower at times, because that stuff is just freaking delicious. I’m sure Brussel sprouts in place of broccoli would be awesome as well.
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4-6
Ingredients
2 heads Broccoli, cut into florets
1 large Sweet Potato, peeled and cut into bite-size cubes
6 Chicken Thighs (I prefer mine boneless, skinless)
½ cup Extra Virgin Olive Oil
1-1/2 tsp Garlic Powder
½ tsp Oregano
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
Instructions
Preheat oven to 375F.
Place chicken, broccoli, and sweet potato cubes in a 9×13 glass baking dish.
Drizzle olive oil over them and stir to evenly coat.
Spread out the chicken evenly in the dish and spread the veggies around and on top of the chicken evenly.
Sprinkle the garlic powder, oregano, salt, and pepper on top.
Bake in preheated oven for 45 minutes, uncovered.
Remove from oven and let chicken rest a few minutes before serving to keep the juices inside.
