Figuring out that quinoa can be cooked in the oven has been a major timesaver!
Because if there’s one thing I love, its a dinner that can be prepped in 5 and the oven does the rest of the work.
This coconut chicken quinoa casserole is not only a super quick and easy family dinner, it’s also packed with immune boosting minerals and nutrients and a well balanced meal to suit all tastebuds!
This also freezes well so if you need a freezer meal, keep this one in mind!
Coconut Chicken Quinoa Casserole
A quick and easy healthy dinner combining quinoa and chicken for a delicious gluten and dairy free one tray bake. Make it even quicker by pre-chopping your pumpkin ahead of time.
Servings: 4 serves
Ingredients
- 1 large Chicken Breast
- 2 Cups Diced Pumpkin
- 1 Cup of Coconut Milk*
- 1/2 cup water + 1 TBS bone broth powder mixed
- 1 Cup Quinoa
- 1 tsp garlic powder
- 1 onion diced
- 2 TBS shredded coconut optional
- 2 TBS nutritional yeast
- Leafy Greens and Coriander to serve
Instructions
- Preheat oven to 200° C. Dice chicken & veggies
- Wash quinoa for a couple of minutes then add all ingredients to a baking dish, mixing well until combined. Cover with tin foil and place in oven for 30minutes.
- Remove tin foil and add shredded coconut and nutritional yeast on top and bake for another 15minutes.
- Serve with leafy greens and top with coriander.
- *Leftover coconut milk can be stored in airtight container in fridge for 4 days.
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