Spicy Chicken & Broccoli Casserole
Ingredients
3 cups Mini Potatoes (halved)
1/2 Yellow Onion (chopped)
1/4 cup Avocado Oil
1 tbsp Hot Sauce
2 tsps Smoked Paprika
1/4 tsp Sea Salt
10 ozs Chicken Breast (skinless, boneless, cubed)
4 cups Broccoli (cut into florets)
2 ozs Prosciutto (sliced into small pieces)
2 stalks Green Onion (sliced)
Directions
Preheat the oven to 400ºF (204ºC). Add the halved potatoes and chopped onion to a casserole dish.
In a large bowl, make the sauce by adding the avocado oil, hot sauce, smoked paprika and sea salt together and stir. Pour half of the dressing over the potatoes and onion and set the rest aside. Place the potatoes and onion in the oven and bake for 25 to 30 minutes.
While the potatoes are baking, lightly brown the chicken in a pan on the stovetop. Once browned, add the chicken to the bowl with the remaining sauce and broccoli. Mix well.
Remove the potatoes from the oven and add the chicken/broccoli mix on top along with the prosciutto. Place back into the oven and bake for 12 to 14 minutes, or until the chicken is cooked through. Remove from the oven, top with sliced green onion, serve and enjoy!
Notes
No Avocado Oil. Use olive oil instead.
No Prosciutto. Omit or use cooked bacon instead.
Less Spicy. Omit the hot sauce.
Leftovers. Store in the fridge in a sealed container for up to three days.
Vegan & Vegetarian. Use cubed tofu instead of chicken and omit the prosciutto.
