This deliciously simple herbed chicken and sweet potato casserole is featured in Further Food’s Eczema Handbook. Feel free to experiment as you see fit– but the ingredients listed here are A-OK for folks with eczema. We love this casserole because it’s a quick, nourishing weeknight meal that can easily be packed for lunch the next day.
Further Food Nutritionist Commentary:
The olive oil used in this recipe is a great source of omega-3 fatty acids, which eczema sufferers are encouraged to incorporate into the diet regularly. This dish is naturally gluten-free, and can also be suitable for those with Celiac disease, or gluten intolerance.
By Emily Cooper, RD, LD
Herbed Chicken and Sweet Potato Casserole
2 tablespoons garlic powder
1/2 cup olive oil
4 tablespoons mixture of herbs: rosemary, thyme, oregano, basil (fresh and/or dried), salt & pepper to taste
2 pounds boneless chicken, chopped
4 sweet potatoes, chopped (OMIT if Keto)
2 heads of broccoli, chopped
- Preheat oven to 400F.
- In a large bowl, combine the olive oil, garlic powder, herb mixture and salt and pepper to taste.
- Add chopped sweet potatoes, broccoli and chicken to bowl. Stir to coat.
- Empty the bowl into a casserole dish.
- Bake in the oven for 40-45 minutes, stirring every 10 minutes.
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