Description
A healthy casserole perfect for Thanksgiving, packed with fresh vegetables and lean protein.
Ingredients
- 2 cups diced butternut squash
- 1 cup chopped kale
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup cooked quinoa
- 1 cup shredded cooked chicken breast
- 1/2 cup low-sodium vegetable broth
- 1 tsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, heat olive oil and sauté butternut squash, carrots, and celery until slightly softened.
- Add kale and cook for 2 minutes.
- Mix in quinoa, chicken, broth, thyme, garlic powder, salt, and pepper.
- Transfer to a baking dish and bake for 25 minutes.
- Let cool slightly before serving.
Notes
- Swap chicken for chickpeas to make it vegetarian.
- Use sweet potatoes instead of butternut squash if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American