There isn’t much I can say about this dish other than YUM! It’s one of those meals that was sort of created by accident then I questioned what I did because it was too simple to be that good. After remaking it, several times, I can assure you it really is just delicious, healthy and that simple. I guess I can’t take ALL of the credit since BBQ sauce poured over anything is basically perfection. Not to mention, I can’t ever stress enough my love for sweet potatoes. Combining the sweetness of the veggie with the tangy, spicy flavors of a good BBQ sauce and it becomes a party in your mouth. This grain-free and gluten-free dish will satisfy your tastebuds for sure. So don’t be deceived by its awesomeness you can enjoy this meal while sticking to your healthy living.

 

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BBQ Chicken & Sweet Potato Casserole

Author: The Happy Hungry Yogi

Gluten-free/Grain-free/Egg-free/Nut-free/Soy-free

Serves: 6

Prep time: 10 minutes

Cook time: 45 minutes

INGREDIENTS

• 1 lb skinless, boneless chicken breasts
• 2 large sweet potatoes (equaling about 4 c once chopped)
• 1 small sweet onion (equaling about 1 1/2 c once chopped)
• 1/4 c avocado oil
• 1/2 c favorite BBQ sauce

INSTRUCTIONS

1. Preheat oven to 350F.
2. Cut the chicken into bite sized pieces and place in an oven safe baking dish.
3. Scrub the sweet potatoes and cut into bite sized pieces and add to the chicken.
4. Add oil and BBQ sauce to a small bowl and whisk to combine.
5. Pour the sauce over chicken and sweet potatoes and toss all ingredients to coat.
6. Cover the pan with foil and bake for 30-40 minutes until potatoes are fork tender and the chicken is cooked through. During the last 10 minutes remove the foil and cook uncovered.
7. Serve the casserole warm along with a fresh garden salad (it’s the perfect combo!).

Storing: Any leftovers will last for up 3 days in an airtight container in the fridge.

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