Cheesy Caprese Chicken & Quinoa Bake
A flavourful cheesy chciken & quinoa bake packed with classic caprese salad ingredients. A perfect weeknight meal that is hearty, full of flavour and sure to please the entire family. Serve along side a crunchy fresh summer salad.
Serves 4
Effort: Easy
Prep: 15 mins
Cook: 1 hour
Gluten free
Ingredients
500g chicken breast, diced small
1 box of quinoa - Thistle be Good tomato & olive
450ml of chicken stock
1 can diced tomato
1 tbsp balsamic vinegar
100ml cream
1/3 cup parmesan + extra for sprinkling
1 cup shredded mozzarella + extra for sprinkling
1 cup cherry tomato, halved
Handful of fresh basil, chopped
Salt & pepper, to taste
Instructions
Preheat the oven to 220c/ 200c fan. In a med/ large baking dish pour the quinoa into the bottom, spreading it out evenly.
Lay the diced chicken over the top, add the chicken stock, diced tomato and season with salt & pepper. Gently stir everything together before covering the baking dish with foil. Place in the oven and bake for 40-45 mins until the quinoa & chicken is cooked and most of the stock has been absorbed.
Remove the foil and stir.
Add the balsamic vinegar, parmesan, cream & mozzarella and stir through the quinoa.
Sprinkle with extra parmesan, top with the halved tomatoes and extra mozzarella before baking in the oven for 12-15 mins until the cheese is melted and golden on top.
Sprinkle with chopped fresh basil before serving.
Hints & tips
Quinoa - The quinoa is already flavoured with onion, garlic, herbs and spices which add lots of flavour to the dish and cuts down on prep work for this dish.
You could also speed this dish up by cooking the quinoa as per the box instructions and mix through cooked shredded chicken. Then, add all other ingredients before putting it all into a baking dish. Bake for 12-15 mins to melt the cheese and heat through.
Chicken - Chicken breast is used for this recipe. Chicken thighs would also work.
Try using 250g chicken & 250g chorizo for something different.
Extras - Add a little colour to the dish and mix finely shredded spinach through before baking.
Serving suggestion - Serve along side a fresh crunchy green salad & some garlic bread.
Portion size - Serves 4 or 2 with leftovers. Eat leftovers warm or cold for lunches.
Storage - Store in the fridge for 3 days. Not suitable for freezing.
