Mexican chicken bake

This recipe is based on the creamy seafood bake. It’s really flavorful! I got to thinking you could totally use leftovers to create this too or just follow the recipe as given. Either way, enjoy!

Ingredients
2 lbs chicken
Coconut oil
1 cup broccoli
1 bell pepper
1 onion
1 sweet potato
1 clove garlic, minced
1 tsp chili powder
1/2 tsp Cumin
1/2 tsp Oregano
1 lime, zested and juiced
Salt and pepper to taste
1-14 oz can coconut milk
4 Tbs Irish butter

Instructions
Preheat oven to 375 degrees
Cut sweet potato into small pieces and add to microwave safe bowl with a little water
Cover and microwave sweet potatoes for about 7 minutes or until soft
While sweet potatoes are cooking, coat chicken with coconut oil on both sides then sprinkle each side with garlic powder, onion powder, salt and pepper to taste and pat in seasonings
Bake chicken until 165 degrees internally
While chicken is cooking:
Make sauce by heating saucepan to low, melting butter, stirring in coconut milk, seasoning with salt and pepper to taste and warming over low heat
Microwave broccoli with a little water covered in a microwave safe bowl for about 1-2 minutes until al dente (not too soft)
Cut up bell pepper into small pieces
Slice onion
Mince garlic
After chicken is cooked:
Cut chicken into pieces
Add chicken, broccoli, bell pepper, sweet potato, onion, garlic, lime zest and juice, spices, and sauce to casserole dish and mix well
Heat 15-20 minutes in 375 degree oven until bubbly and hot
Enjoy!

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