Chicken & Sweet Potato Casserole

My mom used to make this dish at least once a week while I was growing up. I absolutely love the flavors, seasonings, and even the scent of this dish baking in the oven. We made it again a couple of days ago, but this time, I used sweet potatoes instead of our usual white potatoes. Once I discovered sweet potatoes a few years ago, I have rarely turned back to white potatoes! Here is our Chicken & Sweet Potato Casserole recipe that is gluten-free as well as Whole 30 and paleo approved! I am sure you will love it just as much as I do! Makes 6 servings (or enough for a 9x13 inch casserole dish)

3 sweet potatoes, sliced into 1/4 inch disks

1 T olive oil

1.5-2 lbs boneless, skinless chicken breast

2 T tomato paste

3 cloves garlic

1/2 t salt

1/2 t red pepper

2 T olive oil

1/4 cup lemon juice

1 green bell pepper

Preheat the oven on 450 degrees. Heat a skillet over medium heat on the stove with 1 T olive oil. Wash the sweet potatoes and cut them into about 1/4 inch disks. Brown the potatoes on the skillet for 5-10 minutes to start the cooking process. This helps the potatoes cook faster in the oven and helps them stay moist and not dry out.

While the sweet potatoes are cooking, marinate the chicken breasts with the olive oil, tomato paste, salt, pepper, lemon juice, and garlic in a bowl. Leave some of the marinade in the bowl and evenly place the chicken breasts in a 9 x 13 inch casserole dish. Place the semi-cooked sweet potatoes in the rest of the marinade and coat evenly. Place the sweet potatoes disks over the chicken. Lastly, wash and slice the green bell pepper and place these slices over the potatoes.

Cover the dish in foil and bake the casserole in the oven for 45 minutes, or until the potatoes are tender and the chicken is cooked evenly.


And here is the finished product! You can eat this meal on its own, with a side salad, or with some brown rice. This dish goes a long way and also makes the perfect leftovers! Enjoy! :)