Italian Chicken Bake

Blogger confession…I had no idea what to call this recipe. I even reached out on social media and while people agreed that the recipe looked delicious, they couldn’t decide what to call it either. So rather than keep this recipe from you any longer I am just going to bite the bullet and call it an Italian chicken bake. It has ground chicken, sweet potato and features KC Naturals Nomato Pasta Sauce.

Oregano and basil give it that Italian flavor and I love that it’s another easy weeknight meal. If you can tolerate tomatoes or have successfully reintroduced tomatoes then go ahead and use tomato sauce but if you are like me and your body despises nightshades, then use a nomato sauce. For ease of convenience I used the one from KC Naturals but you can also make your own.

Here are a few of my favorite Nomato sauce recipes:

Classic Nomato meat sauce from Meatified (just leave out the meat)

Nomato sauce from A Clean Plate

Nomato Sauce from Grass Fed Salsa

I love one pot meals during the week and this one has quickly become a favorite at our house. Let me know if you give this recipe a try! What would you have called it?

XO Meagen Ashley

*This recipe has been shared on the AIP Paleo Recipe Roundtable

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Italian Chicken Bake

A one pot easy weeknight dish using nomato sauce!

Course Main Dish

Cuisine Italian

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4 servings

Ingredients

• 1 pound ground chicken
• 1 small finely chopped white onion
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 1/4 tsp sage
• 1/4 tsp turmeric
• 1 pound white sweet potatoes, shredded
• 16 ounces Nomato sauce
• 1 Tbsp avocado or coconut oil for greasing and sauteing

Instructions

1. Preheat the oven to 350 degrees. Grease an 8×8 glass dish with avocado or coconut oil.
2. Grease a large pan and cook the ground chicken, onions and salt. Pour into a large bowl.
3. Stir in the spices, shredded sweet potatoes and nomato sauce. Transfer to the greased baking dish and smooth the top with the back of a spoon.
4. Bake for 45 minutes covered and then uncover and bake an additional 15 minutes.
5. Cool in the glass dish for 10 minutes before slicing and serving.

Recipe Notes

Store in the fridge for up to 2 days.