2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes.
5 medium sweet potatoes, cut into small cubes. You can leave the skin on or take it off.
2 heads broccoli, cut into small florets.
1 cup buffalo sauce, I used New Primal but Franks would be good here.
1/2 cup avocado oil or olive oil
1/2 tsp salt
1 tsp pepper
2 tsp garlic powder
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1/2 cup cooked turkey bacon
drizzle of ranch

2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes. 5 medium sweet potatoes, cut into small cubes. You can leave the skin on or take it off. 2 heads broccoli, cut into small florets. 1 cup buffalo sauce, I used New Primal but Franks would be good here. 1/2 cup avocado oil or olive oil 1/2 tsp salt 1 tsp pepper 2 tsp garlic powder 1 cup shredded cheddar cheese 1/4 cup chopped green onion 1/2 cup cooked turkey bacon

Preheat oven to 425F and grease 9×13 casserole dish.

Prepare your chicken, potatoes, and broccoli by cutting to smaller pieces.

In a small bowl, mix together buffalo sauce, avocado oil, salt, pepper, and garlic.

In a large bowl, add your sweet potatoes and half of the buffalo sauce mixture. Toss till combined well.

Pour sweet potatoes into casserole dish and roast for 30 minutes, flipping half way through.

Add chicken and broccoli to bowl sweet potatoes were in and add remainder of buffalo sauce. Toss to coat completely.

After 30 minutes is up, add broccoli and chicken to top of sweet potatoes.

Bake for 20-25 minutes or until chicken reaches internal temperature of 165F.

Take out, top with cheese, green onion, and cooked bacon and place back in oven for five more minutes or until cheese has melted.

Let cool a few moments before serving. Add any remaining toppings like ranch or blue cheese.