Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed (1/2 inch pieces)
- 1 lb chicken breast (cubed) OR 1 lb lean ground beef
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup low-sodium chicken or beef broth
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a large 9×13 inch baking dish with non-stick spray or a light coating of olive oil. Wash, peel, and chop all your vegetables. If you are using chicken, cut it into bite-sized cubes. If you are using ground beef, ensure it is thawed and ready for browning. Having everything prepped before you start the heat ensures a smooth cooking process.
- In a large skillet over medium-high heat, add one tablespoon of olive oil. Add your choice of protein (chicken or beef). Season with half of the salt, pepper, and paprika. Cook until the meat is browned on all sides and mostly cooked through. For ground beef, crumble it as it cooks. Once browned, remove the skillet from the heat. You do not need to cook the meat completely as it will finish in the oven.
- In a large mixing bowl, toss the cubed sweet potatoes, broccoli, bell peppers, onions, and garlic with the remaining olive oil, oregano, and spices. Add the browned meat into the bowl and mix thoroughly so the fat from the meat coats the vegetables. Transfer the entire mixture into your prepared baking dish, spreading it out into an even layer. Pour the broth over the mixture to provide moisture for the sweet potatoes to soften.
- Cover the baking dish tightly with aluminum foil. Place it in the oven and bake for 30 minutes. The foil traps steam, which helps the sweet potatoes become tender. After 30 minutes, remove the foil and check the tenderness of the potatoes with a fork. Sprinkle the shredded cheddar cheese evenly over the top.
- Return the dish to the oven, uncovered, for another 10 to 15 minutes. Bake until the cheese is bubbly and starting to turn golden brown. Remove from the oven and let the casserole rest for 5 minutes. This allows the juices to settle so the dish isn’t watery when served. Garnish with fresh parsley and serve warm.
- Cook Time: 65 minutes