Chicken & Potato Bake
1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1/2 white onion (chopped)
5 garlic cloves (quartered)
1 lb. chicken breast (cubed)
2 cups broccoli florets (chopped)
1 lb. gold potatoes (cubed)
6 slices bacon
1/2 cup green onion (diced)
1 tsp garlic powder
2 tsp smoked paprika
1/2 tsp Italian herb blend
2 tsp fresh ground black pepper
Preheat the oven to 400º F.
In a bowl, mix the sauce ingredients.
Add the potatoes and onion to the bottom of a 9 x 13" baking dish.
Add and stir 1/2 of the sauce.
Bake for around 25-30 minutes.
Cook the bacon in a skillet until crispy.
Once done, set aside on paper towels.
Add cubed chicken to the same skillet.
Cook until slightly brown chicken.
Add the chicken to the bowl with the remaining sauce.
Add and stir into that bowl the broccoli, garlic, and half of the green onions.
Once the potatoes are done, add the chicken, sauce, and and broccoli mixture over top.
Bake for another 15 minutes or until broccoli is soft and chicken is completely cooked through and not pink.
Top the casserole with bacon, green onions, and ranch dressing.
Evenly divide the casserole into 6 servings. Let cool and eat immediately or pack up 1 serving to come close to the given macros.