One Pan Chicken Quinoa Broccoli Bake

Happy Fall! My apartment is already filled with pumpkins and cute fall decor from Target because if I didn’t decorate would fall really be here?? I’m hoping the weather realizes that summer is over and we get some beautiful fall days. That being said you’ll be wanting to slow it down and make some time to cozy up after work.

This month the Recipe Redux challenged us to make a one pan meal. I consider this one pan because I always have quinoa cooked and ready in the fridge to use all week. It’s a very easy recipe and will make your weeknights easier. And feel free to add some hot sauce if necessary!

One Pan Chicken Quinoa Broccoli Bake


  • 2 boneless skinless chicken breasts, cut into small pieces
  • 1 cup quinoa, cooked
  • 1 large head of broccoli, cut into florets
  • 2 cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper
  • 1/2 cup Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp Parmesan cheese
  • 1 tbsp nutritional yeast
  • 2 tbsp whole wheat breadcrumbs


Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray. Layer in quinoa, chicken and broccoli. Sprinkle with garlic powder, onion powder, salt and pepper. Add chicken broth and Greek yogurt. Stir to combine. Layer top with cheddar cheese, Parmesan cheese, nutritional yeast and whole wheat breadcrumbs. Bake for 25 minutes covered with foil.Remove foil and cook for an additional 3-5 minutes or until the top is golden brown. Double up on the serving size if you’re feeling hungry!

Number of servings: 6 | Serving size: 1 cup
Calories: 275, total fat: 7 g, total carbohydrates: 24 g, dietary fiber: 2 g, sugars: 3 g, protein: 27 g

What’s your favorite easy weeknight meal? Tell me below!



Slow Cooker BBQ Chicken + Homemade BBQ Sauce

I love making sauces and dressings from scratch. You can control exactly what you put in it! No worrying about ingredients you don’t like. This homemade BBQ sauce uses SPLENDA® Naturals Sugar & Stevia Blend which is made from only two ingredients: stevia and cane sugar. There is no weird aftertaste and it has 50% fewer calories than plain old sugar. I’ve been on the stevia bandwagon for a while so I was super excited to use this product to create a recipe for you!

This recipe is great for meal prep! Make the chicken and slaw on Sunday and warm up and assemble the sandwiches when you’re ready for a weeknight dinner.

*I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.

Slow Cooker BBQ Chicken + Homemade BBQ Sauce


BBQ Sauce:

  • 1/2 cup SPLENDA® Naturals Sugar & Stevia Blend
  • 1 1/2 cup ketchup
  • 2 tsp dry mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

BBQ Chicken:

  • 2 chicken breasts
  • 1 cup homemade BBQ sauce
  • Pinch salt and pepper
  • 4 whole wheat burger buns

Broccoli Slaw:

  • 1 bag broccoli slaw mix
  • 1/4 cup Primal Kitchen honey mustard dressing
  • 2 tbsp apple cider vinegar
  • 2/3 cup nonfat Greek yogurt
  • Pinch of salt and pepper


In a medium bowl whisk together all BBQ sauce ingredients. Place chicken breasts in slow cooker. Cover chicken with 1 cup of homemade BBQ sauce – save the rest. Cook on high for 3-4 hours. Meanwhile in a small bowl combine honey mustard dressing, apple cider vinegar, Greek yogurt, salt and pepper. Dress the broccoli slaw mix with the Greek yogurt mixture. Set aside. Shred the chicken when cooked through. To assemble add BBQ chicken to whole wheat buns, top with extra BBQ sauce and broccoli slaw. Enjoy!

Number of servings: 4 | Serving size: One sandwich
Calories: 588, total fat: 11 g, total carbohydrates: 87 g, dietary fiber 5 g, sugars: 50 g, protein: 39 g

What’s your favorite type of BBQ sauce? Tell me below!



Healthy Thanksgiving Round Up

Still looking for some amazing and healthy Thanksgiving recipes? Well I put together the perfect recipe round up for you! I know you’ve got the turkey covered so here are some ideas to turn up the nutrition at your Thanksgiving table.

THE Stuffing


Healthy Cornbread Stuffing from Hungry Hobby (pictured above)

Lightened Up Holiday Stuffing with Fennel, Apple & Turkey Sausage from The Foodie Physician

Southern Cornbread Dressing from Key Ingredients

THE Sweet Potatoes


Bourbon Sweet Potato Casserole with Buttery Pecans from Family Food on the Table (pictured above)

Cinnamon Maple Roasted Sweet Potatoes from Hungry Hobby

Easy Mashed Sweet Potatoes from Nourished Simply

Baked Sweet Potatoes with Garlic Butter from The Domestic Dietitian

THE Greens


Broccoli Salad with Pomegranate Arils & Maple Walnuts from Simple Swaps (pictured above)

Brussels Sprouts and Apple Salad from Sincerely Nourished

Maple Roasted Butternut Squash, Brussel Sprouts & Cranberries from Eat Real Live Well

Green Beans Gremolata from Family Food on the Table

THE Cranberry Sauce


Healthy Cranberry Sauce from Midlife Croissant (pictured above)

Simple Refined-Sugar Free Cranberry Sauce from Eat Real Live Well

 THE “Others”


Roasted Acorn Squash with Pomegranate and Pistachios from Grateful Grazer (pictured above)

Roasted Potatoes with Basil Butter from Sincerely Nourished

Parsnip “Rice” with Fresh Thyme & Sage from Clean Eating Veggie Girl

Easy Roasted Turnips with Leeks and Pancetta from Midlife Croissant

Creamy Buttermilk Cauliflower Mash from Hungry Hobby

Feta Jalapeño Corn Muffins from Balanced Kitchen

THE Desserts


Gingerbread Bread Pudding from Kara Lydon (pictured above)

Easy Healthy Apple Crisp Stacks from Family Food on the Table

3 Ingredient Creamy Chocolate Pudding from Hungry Hobby

Pecan Pie Bars from Living Well Kitchen

Crustless Mini Pumpkin Pies from Nutrition Starring You

Vegan Pumpkin Pie from Simple Swaps

I hope you all have an amazing Thanksgiving with your friends and families tomorrow! Happy Thanksgiving from Sincerely Nourished!


Spring Vegetable Pasta

Whole wheat pasta may not be the prettiest, but it sure does have some great qualities! It has more fiber and protein than your average pasta. One cup of whole wheat pasta has 4 grams of fiber and 5 grams of protein. Plus, it has B vitamins such as thiamin, riboflavin, niacin, and vitamin B6. This is one of the easiest swaps you can make for a healthier dish. I always use whole wheat instead of regular in any recipe that calls for pasta. It does have a slightly nuttier flavor, but it’s nothing you can’t get used to.

Add a protein to this dish like chicken or shrimp and you’ve got the perfect dinner. Or add some mushrooms to keep it vegetarian. Spring and summer produce some of my favorite vegetables so take advantage of all of them with dishes like this!

Spring Vegetable Pasta


  • 2 cups whole wheat pasta, cookedDSC_0838
  • 1 red bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 2 medium zucchini, chopped
  • 1 cup kale, chopped
  • 1/2 cup cherry tomatoes, cut in half
  • 1 head of broccoli, chopped
  • 1/4 cup fresh basil, chopped
  • Juice 2 lemons
  • 2 tbsp olive oil
  • Salt and pepper
  • Shaved Parmesan cheese


Cook pasta according to package directions. Reserve 1 cup of pasta water. While pasta is cooking heat olive oil in a medium pan. Add all chopped veggies and basil to the pan, sprinkle with salt and pepper, and saute for 8-10 minutes until soft. Squeeze lemon juice over the top. Add reserved pasta water and shave Parmesan cheese over top. Combine with cooked pasta and serve.

Serves: 4 | Serving size: 1/2 cup pasta, 1/2 cup veggies
Calories: 215, total fat: 9 g, total carbohydrates: 28 g, dietary fiber: 3 g, sugars: 3 g, protein: 8g


What is your favorite transitional dish from winter to spring? Tell me below!


Get Glowing

The sun is starting to shine brighter and it’s time to start showing some skin and healthy hair is always in season. Vitamin E and biotin are both keys to get glowing. Vitamin E is a fat-soluble vitamin that acts as an antioxidant. It protects cells against damage caused by free radicals and boosts our immune system against viruses and bacteria, as well as plays a role in red blood cell formation. Biotin is a water-soluble vitamin that is essential for growth and also assists with metabolism. Biotin is found in foods that are good sources of B vitamins. While you can get both of these as supplements I prefer to get my vitamins and minerals from real food! Check out how you can get plenty of both below.


Vitamin E Sources

  • Almonds – the perfect snack or salad and oatmeal topper
  • Avocados – a creamy addition to salads, sandwiches, and sides
  • Spinach, kale, broccoli aka green leafy vegetables – take your pick as a side or salad
  • Sunflower seeds – sprinkle on salads or as a snack
  • Vegetable oils, such as sunflower, safflower, corn, and soybean oils – cook with these on occasion

My favorite vitamin E-rich snack: half an avocado drizzled with one teaspoon of honey and topped with one tablespoon of sunflower seeds.

Biotin Sources

  • Avocados – rich in vitamin E and biotin so the perfect excuse for guacamole
  • Chocolate – a one ounce snack with some added antioxidants
  • Eggs – breakfast (duh) or hardboiled for a snack
  • Legumes – beans and lentils as a side or on a salad
  • Milk – drink 8 ounces with breakfast or use in a smoothie
  • Nuts – a handful is always a perfect snack
  • Nutritional yeast – sprinkle on oats, granola, yogurt, salads, or in a smoothie
  • Pork and salmon – both can be the star of your dinner


Filling Fiber

Fiber is a type of carbohydrate. Fiber cannot be broken down into sugar molecules like most carbohydrates so it is passed through the body undigested. Fiber helps you feel full for longer by slowing digestion. It also helps lower blood cholesterol and helps keep blood sugar levels normal. There are two types of fiber: soluble and insoluble fiber. Soluble fiber dissolves in water while insoluble fiber does not. We need enough of both types of fiber in out diet.

Most people need 20-30 grams of fiber each day. Eating whole fruits and vegetables, choosing 100% whole wheat products, and choosing a variety of foods will help you reach your fiber goal. Below are foods to focus on to get enough filling fiber.

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Filling Fiber Foods


  • Black beans 15 g per cup
  • Lentils 15.6 g per cup


  • Artichokes 10.3 per medium artichoke
  • Broccoli 5.1 g per cup
  • Brussels sprouts 4.1 g per cup


  • Apples 4.4 g per medium apple
  • Avocado 6.7 g per half
  • Berries 3-8 g per cup
  • Pears 5.5 g per medium pear


  • Barley 6 g per cup
  • Bran flakes 7 g per cup
  • Brown rice 3.5 g per cup
  • Oats 16.5 g per cup
  • Whole wheat pasta 6.3 g per cup


  • Chia seeds 5.5 g per tablespoon
  • Flax seeds 2.8 g per tablespoon
  • Nuts 2-5 g per 1/4 cup

What are your favorite sources of fiber? Any sources that surprised you? Tell me below!