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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.
Prep Time10 minutes
Cook Time40 minutes
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.