1 Preheat oven to 350 degrees.
2 Use cooking oil to spray a casserole dish. Set aside.
3 Heat up a large skillet. Add chicken, salt, pepper, and oil. Cook until golden and the internal temp has reached 165. Set aside and let cool.
4 In another skillet, heat and add olive oil. Add onion, sweet potatoes, brussel sprouts, garlic, salt and pepper. Add any other spices you desire. Cook until tender, about 20 minutes.
5 Cut the cooled chicken into 1 inch pieces.
6 To make the balsamic glaze, mix balsamic vinegar with brown sugar in a saucepan over medium heat. Stir constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes.
7 In a large bowl, combine chicken, quinoa, vegetables, and cranberries.
8 Pour the mixture into the casserole dish. Add the balsamic mixture and sprinkle with goat cheese and almonds.
9 Bake at 350 for about 15 minutes, until dish is warm.
10 Enjoy!
