Friday, October 2, 2015

Foodie Friday: Sweet Potato Chicken Casserole

Derived this Swiss Paleo when I wanted to use ingredients I had received fresh from the farm!
Sweet Potato Hash crossed my mind but casserole came to mind soon after! I ended up using Cotija cheese instead of feta since it was what I had and it turned out DELICIOUS! 
Can't go wrong with comfort food that doesn't have any of the guilt! 
  • 2 chicken breasts
  • 3 cups of Swiss chard (measured before cooking) can sub spinach
  • 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 (optional)

  1. - Dice up the chicken breasts into bite sized pieces.
  2. - Cook the chicken in coconut oil over medium high heat until it's cooked through and starting to brown. Salt and pepper to taste.
  3. - Set chicken aside in a large mixing bowl.
  4. - 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.
  5. - Add the chard to the bowl with the chicken.
  6. - Peel the pre-baked sweet potatoes and add them to the bowl. I cooked mine earlier in the day.
  7. - 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.
  8. - Now mash everything in the bowl together with a fork until it's well mixed.
  9. - Spoon the mixture into a greased casserole dish and crumble the remaining feta cheese over the top.
  10. - Sprinkle pine nuts over the casserole before placing it in the oven.
  11. - Bake for 20-25 minutes in a pre-heated 200 C (400 F) oven. It's done when the nuts have browned.

No comments:

Post a Comment