Sweet Potato Chicken Casserole
by lisa | 12 May 2013 10:34
I have no name for this recipe. It’s just a bunch of stuff that I put together and it tasted good. How’s that for descriptive? It was really easy to make and didn’t take much time in the kitchen. If you’ve been following this blog for any time at all, you know that I don’t do complicated.
A whole dinner in one dish
Ingredients
- 2 chicken breasts
- 3 cups of Swiss chard (measured before cooking). Spinach can also be used as an alternative.
- 2 cloves of garlic, crushed
- 2 baked sweet potatoes
- 3 ounces (90 grams) feta cheese, divided
- salt and pepper to taste
- 1-2 teaspoons coconut oil for browning the chicken
- 1/4 cup pine nuts
What to do
- Dice up the chicken breasts into bite sized pieces.
- Cook the chicken in coconut oil over medium high heat until it’s cooked through and starting to brown. Salt and pepper to taste.
Cook the diced chicken
- Set chicken aside in a large mixing bowl.
- Cook the Swiss chard and crushed garlic in the same pan with the remains of the oil and the chicken drippings. It’s done when it’s wilted and soft.
Swiss chard
- Add the chard to the bowl with the chicken.
- Peel the pre-baked sweet potatoes and add them to the bowl. I cooked mine earlier in the day.
- Crumble about 2 1/2 ounces of the feta cheese into the bowl and save the rest to crumble over the top of the casserole.
- Now mash everything in the bowl together with a fork until it’s well mixed.
Now mash it together with a fork
- Spoon the mixture into a greased casserole dish and crumble the remaining feta cheese over the top.
- Sprinkle pine nuts over the casserole before placing it in the oven.
- Bake for 20-25 minutes in a pre-heated 200 C (400 F) oven. It’s done when the nuts have browned.
Hot from the oven
Ingredients
- 2 chicken breasts
- 3 cups of Swiss chard (measured before cooking)
- 2 cloves of garlic, crushed
- 2 baked sweet potatoes
- 3 ounces (90 grams) feta cheese, divided
- salt and pepper to taste
- 1-2 teaspoons coconut oil for browning the chicken
- 1/4 cup pine nuts
Instructions
- Dice up the chicken breasts into bite sized pieces.
- Cook the chicken in coconut oil over medium high heat until it's cooked through and starting to brown. Salt and pepper to taste.
- Set chicken aside in a large mixing bowl.
- Cook the Swiss chard and crushed garlic in the same pan with the remains of the oil and the chicken drippings. It's done when it's wilted and soft.
- Add the chard to the bowl with the chicken.
- Peel the pre-baked sweet potatoes and add them to the bowl. I cooked mine earlier in the day.
- Crumble about 2 1/2 ounces of the feta cheese into the bowl and save the rest to crumble over the top of the casserole.
- Now mash everything in the bowl together with a fork until it's well mixed.
- Spoon the mixture into a greased casserole dish and crumble the remaining feta cheese over the top.
- Sprinkle pine nuts over the casserole before placing it in the oven.
- Bake for 20-25 minutes in a pre-heated 200 C (400 F) oven. It's done when the nuts have browned.
Notes
You could use spinach instead of Swiss chard and you could use chopped hazelnuts instead of pine nuts. Leave out the feta cheese if you don't tolerate dairy. As an afterthought, I thought a dash of nutmeg would have gone really well in this dish.
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Source URL: https://swisspaleo.ch/sweet-potato-chicken-casserole/