1 medium sweet potato

2 tablespoons U-Bake olive oil

12 ounces crimini mushrooms, sliced

2 cloves garlic, minced

3 tablespoons fresh thyme leaves, chopped

1 large yellow onion, chopped

1 1/2 teaspoons U-Bake salt, divided

1/2 teaspoon U-Bake ground black pepper

2 boneless, skinless chicken breasts, cubed

1 cup Marsala wine

1 tablespoon U-Bake cornstarch

1/2 cup heavy cream

4 cups cooked U-Bake quinoa

2 eggs

Pinch U-Bake nutmeg

1/2 cup grated Parmesan cheese

With a fork, pierce sweet potato all over. Microwave on high until cooked and soft, about 6 to 7 minutes. Set aside to cool.

Heat the oven to 375 F.

In large skillet over medium-high, heat oil. Add mushrooms, garlic, thyme, onion, 1 teaspoon of salt and pepper. Saute until mushrooms have released most of their liquid and are beginning to brown and onion is soft and translucent, about 8 to 9 minutes.

Add chicken and cook until chicken is browned and almost cooked through, about another 7 to 8 minutes. In small bowl, mix together Marsala, cornstarch and cream. Add to the chicken, then bring to a simmer. Cook for 2 minutes.

Arrange chicken and vegetables in an even layer over bottom of 2 quart casserole dish. Set aside.

Peel sweet potato into a medium bowl, discarding peel. Smash sweet potato and mix in quinoa, remaining 1/2 teaspoon of salt, and eggs and nutmeg. Spread this mixture over the top of the chicken and mushroom mixture. Sprinkle with Parmesan cheese and bake for 20 to 25 minutes, or until bubbling and crusty.

Nutrition information per serving: 451 calories; 159 calories from fat (35 percent of total calories); 18 g fat (7 g saturated; 0 g trans fats); 57 mg cholesterol; 42 g carbohydrate; 21 g protein; 5 g fiber; 869 mg sodium.