Description
This one dish sweet potato chicken gratin is a thyroid friendly, anti inflammatory meal designed to support those with Hashimotos. It’s selenium rich and ideal for a hypothyroid diet. Enjoy a nutritious and comforting dish perfect for your health needs.
Ingredients
Scale
- 4 tablespoons extra virgin olive oil
- 1 small red onion 1/8 pound thinly sliced
- 15 garlic cloves
- 3 cups finely chopped kale
- 1/2 pound shredded chicken
- 1 cup full fat coconut milk
- 1 handful fresh thyme
- 3 medium sweet potatoes 3/4 pound each peeled and thinly sliced about 1/8 inch thick
- 2 1/2 teaspoons sea salt
Instructions
- Heat the oven to 400°F and grease a large casserole dish lightly.
- In a large skillet, warm the olive oil and add the garlic and red onion, cooking for about one minute until fragrant.
- Stir in the kale and shredded chicken, cooking another three minutes on medium heat until the kale wilts.
- Pour in the coconut milk with the fresh thyme and bring the mixture to a boil.
- Add the sliced sweet potatoes and sea salt, reduce heat to low and let it simmer 7 to 10 minutes.
- Move the contents into the prepared casserole dish and bake for 15 to 20 minutes until the sweet potatoes are tender and have absorbed the coconut milk.
Notes
- This sweet potato gratin is best served fresh but can be stored refrigerated in an airtight container for one to two days
- For a moister texture, bake for only 10 minutes
- Baking time depends on potato thickness, sweet potato type, your location, and your oven’s actual heat
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: AIP, Autoimmune Protocol, Paleo
Nutrition
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg