Thursday, March 1, 2012

Chicken & Sweet Potato Bake

Boneless, skinless chicken thighs were on sale last week, so I bought them and threw them in the freezer.  Then I started looking for a recipe base of what I wanted to do with them.  I love to think of flavors that sound good to me then just Googling "chicken, sweet potato, casserole".   Almost every casserole recipe I come across has a sauce with flour to thicken it or the icky cream of whatever soups.  I really don't find all that stuff necessary if you use fattier meats and good fats like coconut oil and butter. 

This really doesn't look very pretty, but its extremely tasty.

Chicken & Sweet Potato Bake
Prep Time: 10 min                
Cook Time: 45 minutes             
Yield: 6 


1 large apple, diced

2 sweet potatoes, diced
1 small onion, sliced into half moons
½ tsp nutmeg
1 tsp cinnamon
½ tsp ginger
6 boneless skinless chicken thighs (about 1lb)


·         Preheat oven to 400˚

·         Peel and dice apple and sweet potatoes, slice onion into half moons, mix in a bowl with spices.

·         Spread in the bottom of an 8 x 8 dish, top with chicken thighs and place ½ tbsp on butter on each thigh.

·         Bake 45 minutes or until vegetables are soft and chicken is done.

Allow to cool, wrap tightly in foil, then freeze.

6 PODS (serving) 194 calories, 7g fat, 111g sodium, 16G carb, 3g fiber, 18g protein

nutrition information estimated at

1 comment:

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