Ingredients (Serves 4)

Main Bake:

• 2 boneless, skinless chicken breasts (or swap for fish or tofu if desired)
• 2 medium sweet potatoes, peeled and sliced thinly
• 2 tbsp olive oil (divided)
• 1 tsp salt (or as tolerated)
• 1 tsp ground cinnamon (optional, for sweetness)

Hidden Veggie Sauce:

• 1 cup peeled zucchini or yellow squash (steamed)
• 1/2 cup peeled carrots (boiled until soft)
• 1/4 cup unsweetened coconut milk (or lactose-free milk alternative)
• 1 tbsp olive oil
• 1/2 tsp dried thyme (optional)
• Pinch of salt

---

Instructions

1. Prepare the Hidden Veggie Sauce:

1. Add steamed zucchini and carrots to a blender.
2. Pour in coconut milk, olive oil, thyme, and salt.
3. Blend until smooth. (This sauce will be creamy and light, disguising the veggies.)
4. Set aside for assembly.

2. Pre-cook the Chicken:

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Season chicken lightly with salt. Cook for 4-5 minutes per side until golden brown (it will finish cooking in the oven).
3. Let the chicken rest, then slice thinly.

3. Assemble the Bake:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil.
3. Layer sweet potato slices at the bottom of the dish, overlapping slightly.
4. Place sliced chicken on top of the sweet potatoes.
5. Pour the hidden veggie sauce evenly over the chicken and potatoes.

4. Bake:

• Cover the dish with foil and bake for 25 minutes.
• Remove foil and bake for an additional 10-15 minutes until the top is slightly browned and bubbly.