Healthy Harvest Bake 

If you are looking for a quick and easy, yet hearty and healthy meal to make this fall, this is it my friends! This actually took about 15 minutes to throw together and then only takes 15 minutes to bake in the oven!!! This healthy harvest bake is super easy and will impress anyone that is lucky enough to share this meal with you! PS- a greatttt meal prep option. I love to make something like this on a Sunday so I have healthy lunches/dinners for the week.

What you will need:

·      1 large sweet potato, peeled and diced (approx. 1 cup)

·      1 cup of sliced brussels sprouts

·      1 cup of peeled and sliced carrots

·      ½ cup chopped white onion

·      1.5 cups of chicken broth

·      1 cup shredded chicken

·      1 cup cooked quinoa

·      ½ cup of shredded parmesan cheese

·      2 Tbsp EVOO

·      1 tsp paprika

·      1 tsp garlic powder

·      Salt and pepper to taste

If you already have cooked quinoa, you are one step ahead here! But I didn’t have any pre-cooked so I followed the recipe on the quinoa bag to yield 1 cup of cooked quinoa!

While your quinoa is cooking, you will now need to chop up all of your vegetables! You can really use whatever vegetables you have at home. If sweet potato isn’t your thing, you can use a regular potato, too. Peel your potato and cut it up into approximately 1/2-inch pieces. Then wash and cut your brussels sprouts into halves or quarters. Some of the leaves will fall off when you cut these up, but that’s ok you can keep all of the pieces because you will just have different textures at the end! Peel and slice up some carrots, I found these super fun and colorful carrots at the store so I decided to use this mixed bag for some more color in the bake! Lastly, dice up approximate ½ of a large white onion. I always cut my onion up last because I always ALWAYS tear up when I cut onions so I would rather minimize the number of tears that I shed in the chopping process!!!!

Next, you’re going to take all of your veggies and place them in a sauté pan and add 1 cup of chicken stock. This is going to soften up all of your veggies and get those juices flowing so that your overall cooking time in the oven isn’t too long! Let these veggies simmer for about 5 minutes or until they soften up to your liking!

Now it is layering time!!! Once your veggies and quinoa are done cooking, we’re going to start layering everything in a glass baking dish! So first you will put all of your veggies on the bottom, and season them with half of your seasoning…paprika, garlic powder, salt and pepper! You can also add another other seasoning that you might like. If you like a little spice in your life, feel free to add red pepper flakes or any other blend of seasoning you enjoy!

Next, you will layer in your quinoa. After we spread out the quinoa, we’re going to add a thin layer of shredded parmesan cheese.

Then take your shredded chicken and spread evenly throughout the baking dish. Now it’s time to add more parmesan cheese and another round of your spices! Last but not least, you’re going to take ½ cup of your chicken stock and drizzle it all over the top of the baking dish! This will help keep everything moist and flavorful!

Pop this harvest bake in the oven at 400 degrees for about 15-20 minutes or until the cheese on top becomes nice and crispy! Remember that everything in this bake is already pre-cooked so this oven time is totally up to you…it’s basically to get all of those juices flowing and all of those flavors marinating together perfectly!

The final result is a delicious, hearty and satisfying bake loaded with protein, fiber and so many other amazing nutrients from all of the vegetables, chicken and quinoa! Hope you enjoy it!!!