This Paleo Chicken Potato Casserole is a wholesome, flavorful dish that’s perfect for busy weeknights or clean-eating meal prep. Packed with lean protein, nutrient-rich veggies, and satisfying sweet potatoes, it’s a hearty meal that doesn’t compromise on taste. Quick to prepare and loaded with comforting flavors, this casserole is ideal for anyone looking to eat healthy without spending hours in the kitchen. Every bite is savory, satisfying, and 100% paleo-friendly!
Ingredients
- 2 cups diced cooked chicken breast
- 1 1/2 cups peeled and cubed white sweet potatoes
- 1/2 cup diced onion
- 1/2 cup chopped broccoli florets
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cubed sweet potatoes in a medium pot, cover with water, and bring to a boil. Cook for about 8–10 minutes until just tender, then drain and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until it begins to soften.
- Add the chopped broccoli florets to the skillet and cook for another 4–5 minutes, stirring occasionally, until the broccoli is slightly tender.
- In a large mixing bowl, combine the cooked chicken breast, boiled sweet potatoes, sautéed onion and broccoli. Add garlic powder, sea salt, black pepper, and the remaining 1 tablespoon of olive oil. Mix gently until everything is evenly coated.
- Transfer the mixture into a small casserole or baking dish (about 9×9 inches is ideal), spreading it out evenly.
- Bake in the preheated oven for 15–20 minutes, until everything is heated through and the top begins to lightly brown.
- Remove from the oven and let sit for 5 minutes before serving. Enjoy warm.
Nutritional Information
Calories: 430
Protein (g): 37
Fat (g): 22
Carbohydrates (g): 22
Fiber (g): 4
Sugar (g): 5
Sodium (mg): 510
Storage Instructions
Store any leftover Paleo Chicken Potato Casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, place the cooled casserole in a freezer-safe container and freeze for up to 2 months. For best results, portion into individual servings before freezing, which makes thawing and reheating easier.
Reheating Instructions
To reheat, place the casserole in a preheated oven at 350°F (175°C) for 15–20 minutes or until heated through. If reheating from frozen, thaw overnight in the refrigerator first for even warming. For a quicker option, microwave individual portions on medium power for 2–3 minutes, stirring halfway through. Reheating in the oven helps retain best texture and flavor.
Ingredient Swaps and Additions
To boost the nutrition of this casserole while keeping it paleo-friendly, consider adding leafy greens like chopped spinach or kale for extra fiber and micronutrients such as iron and vitamin K. Sautéed mushrooms or bell peppers can add more flavor depth and antioxidants. For added protein, mix in some cooked crumbled turkey or pasture-raised sausage. You can also sprinkle nutritional yeast before serving for a cheesy flavor with added B-vitamins.
