- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- gluten-free vegetable oil spray
- 1 cup
- garbanzo and fava bean flour (see Note)
- 250 mL
- 1/2 cup
- brown rice flour
- 125 mL
- 2 tsp
- gluten-free baking powder
- 10 mL
- 1/2 tsp
- cinnamon
- 2 mL
- pinch each nutmeg and salt
- 3 oz
- pecan pieces
- 90 g
- 2
- ripe bananas
- approx. 6-in./15-cm long
- 2
- eggs
- 1/4 cup
- vegetable oil
- 60 mL
- 1/2 cup
- maple syrup
- 125 mL
- 1 tsp
- vanilla extract
- 5 mL
- 16
- pecan halves, optional
Method
Step 1
Preheat oven to 400°F (200ºC). Toss together potatoes, sausage, tomatoes, red onion, olives and 1 tbsp (15 mL) oil. Arrange in single layer on parchment paper-lined 17 X 12-in. (43 x 30-cm) rimmed baking sheet. Toss chicken with remaining oil, smoked paprika and salt; nestle pieces between other ingredients on baking sheet.
Step 2
Bake 50 to 55 min. until potatoes are tender and internal temperature of chicken reaches 165°F (74°C). Sprinkle with parsley before serving.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
