Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 large red bell pepper, chopped into bite-sized pieces
- 1 medium red onion, sliced into wedges
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 2 cups fresh baby spinach
- Optional: 1/2 cup shredded mozzarella or crumbled feta cheese
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish with a little olive oil or non-stick cooking spray.
- In a very large mixing bowl, combine the cubed chicken, sweet potatoes, bell pepper, onion, and minced garlic.
- Drizzle the olive oil over the mixture. Sprinkle the thyme, rosemary, smoked paprika, salt, and black pepper evenly over the ingredients.
- Toss everything together with a large spoon or your hands until the chicken and vegetables are thoroughly coated in oil and spices.
- Spread the mixture into the prepared baking dish in a single, even layer.
- Bake in the preheated oven for 25 to 30 minutes. Use a spatula to stir the ingredients halfway through the cooking time to ensure even browning.
- Remove the dish from the oven and check if the chicken is cooked through and the sweet potatoes are tender when pierced with a fork.
- Stir in the fresh baby spinach. The heat from the casserole will wilt the spinach perfectly in about 2 minutes.
- If using cheese, sprinkle it over the top and return the dish to the oven for another 2 to 3 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving to allow the juices to settle.
- Cook Time: 40 minutes