I found this recipe shortly after I got married in my desperation to make healthy, good-tasting food for my new husband. It’s become my “go-to, know how to make behind my back, don’t even need the recipe card anymore” dinner. It’s also the perfect compromise between my meat-and-potatoes loving husband and my gluten-free, dairy-free self. I hope you enjoy it as much as we do!

4 Chicken Breasts
4 Sweet Potatoes
Olive Oil Cooking Spray
6 T Buffalo Sauce
1/3 c Olive Oil
2 T Garlic Powder
1 T Ground Black Pepper
1 T Paprika
1 ½ t Salt
2 c Shredded Cheddar Cheese (Leave out if, like me, you don’t do dairy.)
1 c Bacon Bits
1 c Diced Green Onion

Coat the bottom of a casserole dish with the olive oil cooking spray.

In a mixing bowl, combine the olive oil, garlic powder, black pepper, salt and 3 T of the buffalo sauce.

After rinsing, slice the sweet potatoes and add them to the mixing bowl. Then put the sweet potato mix into the casserole dish. Do not rinse the mixing bowl.

Preheat the oven to 400 degrees. Bake the sweet potatoes for 50 minutes, stirring every 10 minutes.

As the sweet potatoes bake. Chop the chicken and add to the mixing bowl with the last of the buffalo sauce.

Once the sweet potatoes have baked 50 minutes, add the chicken to the casserole dish. Top with the shredded cheese, green onion and bacon bits.

Bake for an additional 30 minutes.