Winter Casserole


  • 5 large chicken breasts (sliced into strips)
  • 1sm yellow onion (chopped)
  • himalayan salt/pepper
  • 4 Tbsp avocado oil
  • 3 sweet potatoes (peeled, cubed)
  • 6 cups of brussels sprouts (trimmed and halved)
  • 2 tsp thyme
  • himalayan salt/pepper
  • 8 cups cooked quinoa (hot)
  • 1/2 cup organic chicken broth
  • 3/4 cup raisins
  • 3/4 cup sliced almonds


  • Preheat oven to 400 degrees.
  • Line 2 large baking pans with parchment paper.
  • Spread the chicken and onions evenly on one of the prepared pans.
  • Drizzle with 2 Tbsp of oil and sprinkle with himalayan salt & pepper, covering both sides.
  • Place in the oven and bake until chicken is cooked  through.
  • Place the sweet potatoes and brussels sprouts on the second pan.
  • Drizzle with remaining oil.
  • Sprinkle with thyme, salt & pepper.
  • Toss to cover.
  • Place in the oven and bake until potatoes are soft and sprouts are golden brown.
  • Place the cooked quinoa into a large casserole dish, top with cooked chicken, sweet potatoes and brussels sprouts.
  • Pour the broth over the mixture and stir to blend the ingredients.
  • Stir in raisins and almonds.