Chicken & Veggie Bake

Here is a a very colorful and tasty meal that's great for a weeknight.  It has a little bit of a kick to it so if you don't like spicy, use less cayenne or substitute the cayenne with chili powder (milder) or paprika (a lot milder).  You could also skip the spice altogether and just drizzle balsamic vinegar on top once cooked.  Whatever you choose, I am sure you will enjoy the combination of all the flavors in your mouth.  Enjoy!


Chicken & Veggie Bake
Prep Time: Approximately 10 minutes
Cook Time: Approximately 20-25 minutes
Serves: 4

Ingredients:

• 4 organic chicken breasts
• 4-5 bacon strips, diced
• 1 cup organic chicken broth/stock
• 1 lb brussels sprouts, halved or quarted (I just halved mine)
• 1 sweet potato, cubed
• 1 1/2 tsp cayenne pepper
• sea salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Heat a large skillet over medium heat and add diced bacon.
3. While the bacon is cooking, cut the chicken into bite size pieces then add to skillet.
4. Once the chicken is cooked through, add the chicken broth, sweet potato, brussels sprouts and spices.
5. Mix well and pour into a baking dish.
6. Bake for 20-25 minutes or until sweet potatoes are tender.