Italian-Style Chicken Quinoa Bake

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I got the original recipe for this on the Alida’s Kitchen blog, but I’ve made a few of my own tweaks. This is another great recipe to share with friends – I often take this to people who need a meal after having a baby, or surgery, or just an intense season of life! One of the things I love about it is that it can be made up and assembled in advance, and then the recipient (or you!) can just store it in the fridge until they’re ready to throw it in the oven and eat! You can even make it the night or the morning before…..can I get a hallelujah?! We like to serve this on a bed of fresh spinach for extra goodness and difference in texture. This recipe serves four to six, so I usually double it if I’m taking it to someone, that way we can eat some too! In fact, Chris took the leftovers on a climb the other day and said it was perfect for that kind of situation – providing plenty of protein and fuel for energy!

Ingredients:

4 or 5 boneless, skinless chicken breasts

2 cups quinoa, cooked

1 and 1/2 cups of pasta sauce (like a marinara…or I used Tomato Basil)

1 red bell pepper, chopped small

1/2 an onion, chopped small

A lug of olive oil

1 cup baby tomatoes, halved

A handful of fresh basil, chopped

2 cups shredded mozzarella cheese

Salt & pepper to taste

– Preheat your oven to 375 degrees Fahrenheit. Grease a baking dish (something like a 9×13 inch) In a pan, sautée the onions and red bell pepper in olive oil. After a few minutes, add the chicken. After the chicken is cooked, shred or chop it up. 

Combine the cooked quinoa, chicken, seasonings, pasta sauce, about half of the basil and 1 cup of the cheese. Put half of the quinoa mixture into your baking dish, and top with half of the tomatoes and half a cup of cheese. Top with the remaining quinoa mixture, the remaining cheese and tomatoes, and the rest of the basil. If you want you can add a little grated parmesan too. 

Cover with foil and bake for 15 mins, then uncover and cook for another 10 or so minutes until the cheese is melted and bubbly. (I always put this last sentence on a note for the family I’m taking the meal to, so they know that they can eat it on their own schedule) Serve on a bed of fresh spinach if you wish and enjoy!

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Italian-Style Chicken Quinoa Bake

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