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Foodie Friday

Chicken & Veggie Bake

This dish defiantly isn’t the prettiest but is one of those meals that can be thrown together with little or no effort and the kids loved it.


    • 1 kg chicken thigh, cut into cubes;
    • 250 gm sweet potato, cut into 1/2-inch cubes;
    • 1 large carrot, cut into large cubes
    • 1 zucchini, cut into large cubes
    • 1 red capsicum, cut into large cubes
    • 1 broccoli head, chopped into pieces
    • 1 large onion, chopped into large cubes
    • 1 tbsp. paprika;
    • 2-3 cloves of garlic, crushed
    • 3 tbsp coconut amino, I use Banaban Organic Coconut Amino
    • 3 tbsp. hot sauce; I use Ranchero Salsa De Chipotle Hot available at Woolworth
    • 1/4 cup olive oil;
    • 100 gm prosciutto  chopped into pieces;
    • Sea salt and freshly ground black pepper to taste;
    1. Preheat your oven to 220 C.
    2. In a large bowl, combine together the olive oil, paprika, garlic, coconut amino’s, hot sauce, and season with salt and pepper to taste.
    3. Add all the veggies, prosciutto and chicken, and stir to coat.
    4. Empty the bowl into a casserole dish.
    5. Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.


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