Buffalo Chicken Sweet Potato Casserole
Craving something hearty and healthy? This buffalo chicken sweet potato casserole is filling, satisfying, one-pan meal comforting to your heart and soul. It's gluten-free and high-protein.
Servings: 8 slices
Ingredients
- 2 lbs chicken breasts boneless and skinless, cut into cubes
- 5 medium sweet potatoes cut into small cubes
- 2 broccoli heads cut into small florets
- 1 cup buffalo sauce
- 1/2 cup olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup cheddar shredded
Garnish
- Green onion chopped
Instructions
- Preheat the oven 425F and spray a 9x13 casserole dish with oil.
- In a small bowl, combine buffalo sauce, olive oil, garlic powder, onion powder, salt, and black pepper.
- In a large bowl, combine sweet potatoes with half of the buffalo sauce mixture until all of the sweet potato is covered.
- Add the sweet potato to the baking dish and roast in the oven for 30 minutes, flipping the potatoes halfway. It's important to make sure the potatoes cook through.
- Add the chicken and broccoli to the same large bowl, add the rest of the buffalo sauce, and combine well to coat the ingredients.
- After 30 minutes have passed, add broccoli and chicken on top of sweet potatoes. Bake for another 20-25 minutes until the chicken has fully cooked.
- Finally, sprinkle the casserole dish with cheddar cheese. Broil for 3-5 minutes until the cheese has melted.
- Garnish with green onion.
Nutrition
Serving: 1 slice (14 oz) | Calories: 443kcal | Carbohydrates: 29g | Protein: 35g | Fat: 22g | Saturated Fat: 5.3g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1138mg | Potassium: 1209.5mg | Fiber: 6.8g | Sugar: 6.5g | Calcium: 210mg | Iron: 2.4mg