Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 red bell pepper, chopped into bite-sized pieces
- 1 small red onion, diced
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
- 1 cup shredded mozzarella cheese (or a halal-certified sharp white cheddar)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with a little olive oil or cooking spray.
- Place the cubed chicken, sweet potatoes, bell pepper, and onion into the prepared baking dish.
- In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, thyme, smoked paprika, and rosemary.
- Pour the oil and spice mixture over the chicken and vegetables. Use large spoons or your clean hands to toss everything until every piece is well-coated. Spread the mixture into an even layer.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Remove the foil and stir the ingredients gently. Place the dish back in the oven, uncovered, for another 15 to 20 minutes. The chicken should be cooked through and the sweet potatoes should be soft when pierced with a fork.
- Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbling. If you like a crispy top, you can broil it for 1-2 minutes.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
- Cook Time: 50 minutes