BBQ Chicken & Sweet Potato Casserole

There isn’t much I can say about this dish other than YUM! It’s one of those meals that was sort of created by accident then I questioned what I did because it was too simple to be that good. After remaking it, several times, I can assure you it really is just delicious, healthy and that simple. I guess I can’t take ALL of the credit since Trader Joe’s Sriracha and Roasted Garlic BBQ Sauce is perfection when poured over this dish, or any dish for that matter. Not to mention, I can’t ever stress enough my love for sweet potatoes (as you know). Combining the sweetness of the veggie with the tangy, spicy flavors of a good BBQ sauce, a sprinkle of bacon (I mean it’s BACON!) and it becomes a party in your mouth. This paleo and gluten-free dish will satisfy your tastebuds for sure. So don’t be deceived by its awesomeness you can enjoy this meal while sticking to your healthy living.

BBQ Chicken & Sweet Potato Casserole


Serves: 6/Cook time: 45 minutes

  • 1 lb skinless, boneless chicken breasts
  • 2 large sweet potatoes
  • 1/4 c olive oil
  • 1/4 c BBQ sauce (I used Trader Joe’s Sriracha and Roasted Garlic BBQ sauce)
  • 1 tbsp garlic powder
  • 4 pieces of turkey bacon
  • Green onion for topping
  1. Preheat oven to 400F.
  2. Cut the chicken into bite sized pieces and place in an oven safe baking dish.
  3. Wash and peel sweet potatoes. Cut into bit sized pieces and add to chicken.
  4. Add olive oil, BBQ sauce and garlic powder to a smal bowl and whisk to combine.
  5. Pour the sauce over chicken and sweet potatoes and toss all ingredients to coat well.
  6. Cover pan with foil and bake for 45 minutes. During the last 10 minutes remove foil and cook uncovered.
  7. While casserole is cooking, either pan fry or microwave bacon until crispy. When cool crumble and then set aside.
  8. When chicken is cooked through and sweet potatoes are tender remove from oven and top with crumbled bacon and green onions before serving.

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