Chicken Broccoli Bake

Fat Macros
Fat
55g
Protein Macros
Protein
32g
Carbs Macros
Carbs
14g

I used to make this dish all the time in my per-paleo life. It was my go-to dish to bring to new moms, sick families, or anyone in need. It is quick, easy, delicious, and filling. But because it contained red potatoes, I sort of dismissed it as non-paleo and forgot about it. I know, stupid.

So I decided to breath new life into a past favorite and will no doubt be making this super simple dish a lit more often in the future. I added broccoli, something that was never included in the original, but I’m sure I will sub cauliflower at times, because that stuff is just freaking delicious. I’m sure Brussel sprouts in place of broccoli would be awesome as well.

PS: Yes, I know the picture is bad, I was dealing with crappy lighting and hungry kids, so you get what you get and you don’t pitch a fit.

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Chicken Broccoli Bake

Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 698kcal
Author Kendra Benson

Ingredients

  • 2 heads Broccoli cut into florets
  • 1 large Sweet Potato peeled and cut into bite-size cubes
  • 6 Chicken Thighs I prefer mine boneless, skinless
  • 1/2 cup Avocado or Olive Oil
  • 1 1/2 tsp Garlic Powder
  • 1/2 tsp Oregano
  • Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Instructions

  • Preheat oven to 375°F. Place chicken, broccoli, and sweet potato cubes in a 9×13 glass baking dish. Drizzle olive oil over them and stir to evenly coat.
  • Spread out the chicken evenly in the dish and spread the veggies around and on top of the chicken evenly. Sprinkle the garlic powder, oregano, salt, and pepper on top.
  • Bake in preheated oven for 45 minutes, uncovered. Remove from oven and let chicken rest a few minutes before serving to keep the juices inside.

Nutrition

Calories: 698kcal | Carbohydrates: 18g | Protein: 32g | Fat: 55g | Saturated Fat: 10g | Cholesterol: 166mg | Sodium: 197mg | Potassium: 914mg | Fiber: 4g | Sugar: 4g | Vitamin A: 145.2% | Vitamin C: 139.2% | Calcium: 8.7% | Iron: 13.6%

Last Updated 05/17/2019

42 Responses to “Chicken Broccoli Bake”

  1. How do you make this without the broccoli burning ? 🙁

    Reply
    • Was the broccoli fresh? I’ve never really had issues with it burning, but I have noticed that when I roast veggies, if my broccoli isn’t too fresh, that it dries up and gets way too crispy and dark. Other than that, I’m not sure.

    • Broccoli doesn’t burn when it’s roasted in the oven. Cover the dish

  2. This was FANTASTIC! I had thawed some chicken breasts and was wondering what to do with them. I was looking for something simple and quick and ran across this recipe. I was counting on liking it but I wasn’t prepared to love it like I do! The breasts were a little dry so I probably wouldn’t use them again unless I brine them first. Using thighs like you do will be perfect. Thanks!

    Reply
    • So glad you loved it! I love how easy it is, especially when I forget to plan dinner 🙂

  3. Tried this last night! I used only 4 chicken thighs and so I reduced the amount of olive oil to 1/3 cup. It took longer to cook and I had to bump up the temp. It did seem awfully oily after but tasted really good~ just think I will reduce the oil next time around. Thank you for the recipe!

    Reply
  4. I made this tonight for my husband and I … we are on day 4 of the Whole 30 and I was honestly under whelmed looking at it in the oven…. I’m just so hungry and not entirely sure this journey will be worth it! But I was SO pleasantly surprised by this simple recipe. I used carrots instead of sweet potatoes, which was good but I will DEFINITELY be making it again and will use sweet potatoes. I juiced half a lemon on top too which gave it a nice zing!

    Reply
  5. Trying this tonight, however for Whole30 your not supposed to cook with olive oil. Will have to use something else…

    Reply
    • I have never heard that olive oil is not Whole30 compliant. I believe it is also on their shopping list (I can’t get their site to load right now to double check though). Canola oil, on the other hand, is definitely a no-no.


    • Chel,
      I used Coconut oil, with a little olive oil..I was surprised this came out so tasty.
      The reason not to use Olive oil is, if you use high heat it can get Rancid. But it will not make you sick.!
      I use regular coconut oil, and Expeller pressed that does not have a taste to it, and can take higher heat in your oven. Although I cook mostly below medium on my gas range..
      When buying Expeller pressed coconut oil, you have to make sure it is NOT chemical washed. It should be Water washed, or steamed..I have found that Tropical Traditions is water washed..(I have nothing to do with that company.


  6. Yeah it was good. I went off the recipe a bit (sweet potatoes plus carrots, dark and white meat chicken because I had breasts on hand) but the basics of this are sound.

    Reply
  7. I have to admit, I wasn’t expecting much from this recipe but boy, was I wrong! It was really nice to get a good, filling meal from such simple ingredients, and it be paleo.

    Thank you!

    Reply
  8. Loved this recipe. But…My broccoli burned to a crisp within 15 minutes. Do you have any tips?

    Reply

    • Use tinfoil to cover during the entire cooking time and add 1/4c of water or chicken broth. This makes the veggies steam a bit and get nice and tender.

  9. Love this recipe! As a busy mom, it’s great to have these go-to healthy meals for when I forget to plan dinner! I linked to you in my blog: alisoninaction.com
    Thanks for this recipe!

    Reply
  10. I just made this tonight and it smells awesome. I am a little upset that after 45 minutes the meat is still raw inside 🙁

    Reply
    • Did you use frozen chicken? I can’t imagine that it wouldn’t be cooked through after 45 minutes.

    • No, fresh chicken. Not sure what happened. it took an additional 20 minutes or so. I did leave the skin on though, so I am guessing that had something to do with it. But it was delicious!!! Will definitely be making this again, maybe trying skinless next time!

    • I wonder if you used boneless or with the bone still in? Bone in will take much longer. Cooking tonight! Excited by all the wonderful reviews! Thanks


  11. Hi Kendra, I just stumbled across this Recipe & can hardly wait to try it. I just wanted to share with you a Recipe I just got from a friend of mine on Facebook. She uses Fresh, Boneless, skinless Chicken Breast, Hanover Frozen Petite Brussel Sprouts, & cubed Red Skin Potatoes. For the Seasoning, she used a Bourbon Molasses rub blended Seasoning & just sprinkled over the entire dish. And she uses Olive Oil to start with & this not only helps to “grease the pan”, but it’s low in fat & is healthier than using Canola or Vegetable Oil. It takes anywhere from 30-45 min depending on how big your chicken breasts are…And you can always cut them to smaller pieces, which can reduce the cooking time. It’s a delicious Recipe & just wanted to share with you as this one is similar. Thanks for sharing Your Recipe with us! Sincerely, Karen

    Reply

  12. Had this yummy recipe tonight! It’s quick, simple, and delicious- perfect for someone who is on the Whole 30, but needs a break from laboring away in the kitchen! 🙂 My boyfriend even went back for seconds! Thanks!

    Reply

  13. This recipe is a Keeper.
    I made this last night..
    We where all surprised it was So tasty.

    I did add to this recipe;
    I added sliced fresh mushrooms, Organic thinly sliced carrots, and Organic chopped up Kale, along with the what the recipe called for..
    I also cut up two large , deboned & de-skined chicken breasts, and sautéed chicken a bit in Coconut oil , then added everything else.
    On top I went over everything with olive oil..it did not burn anything.
    Then put my 5qt pan in the oven for the time given.
    (I did Not put this in a 9 x 13.)
    It came out Perfect.

    I think if your veggies are burning, its because you did not drizzle the olive oil over it very good..

    Reply
    • Did you put the lid on your pan while baking?


  14. I just cooked this. It tastes delicious. I would add more broccoli. I LOVE BROCCOLI. I would also add the broccoli 20 minutes before it’s done.

    Reply
  15. Dinner was amazing! Both kids loved it the crispy broccoli and sweet potatoes were such a great mix of flavors!

    Reply
  16. Do you have the nutritional content of this dish listed anywhere? Making for dinner tonight!

    Reply

  17. I made this with drumsticks (skin on), frozen broccoli (did NOT defrost), and no oil. Cooked it at 375 for one hour, it turned out GREAT.

    Reply
  18. Would frozen broccoli work instead of fresh?

    Reply
    • I haven’t personally used frozen, but a few others mentioned they have and it worked well.


  19. just made this with brussel sprouts instead of broccoli.. my first paleo recipe and I’m in love.. I added some crushed red chilli peppers and minced garlic. Can’t wait to make it again!

    Reply

  20. I’ve made this several times and LOVE it. I used boneless skinless thighs (I like dark meat). I was wondering if one could freeze it (I think you can) and how one gets back some of the crispiness that is the original. Thanks so much.

    Reply

  21. This was easy and amazingly tasty. Thank you.

    Reply

  22. Very bland..

    Reply
  23. Where is the recipe?

    Reply
    • Sorry about that, Erin. There was a technical glitch. I got the recipe back up. Thanks for letting me know.

  24. How many servings is this supposed to feed?

    Reply
    • In our home, this is about 4 servings (some of us eat 2 thighs).

  25. Do you have the macros for this recipe?

    Reply
    • Yup, I just updated the post to include the macros (I’m still going through older recipes and getting them added). The macros are for 1/4 of the entire recipe (since we often eat more than just 1 thigh around here).


  26. what if both your broccoli and chicken are frozen solid… i REALY dont want to thaw them lol… does the cooking time/heat change?

    Reply
  27. Could this be converted to a crock pot dish?

    Reply
  28. This was AMAZING!!! We used carrots instead of sweet potatoes, just because others did and I’m not a fan of sweet potatoes, other than the casserole during the holidays…WOW!!! Although, it took about 40 minutes longer than suggested time and I did cover with foil, just because others have said their broccoli burned. Thanks so much for the recipe!

    Reply

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