Description
A wholesome and hearty dish featuring creamy chicken, quinoa, and seasonal vegetables, perfect for autumn.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 cup Greek yogurt
- 1 cup shredded cheese
- 1 cup seasonal vegetables, chopped (broccoli or spinach work well)
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: ½ cup breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Cook quinoa: In a medium saucepan, combine quinoa and broth. Bring to a boil, then reduce heat and simmer covered for about 15 minutes, or until the liquid is absorbed.
- Combine ingredients: In a large mixing bowl, mix the shredded chicken, cooked quinoa, Greek yogurt, cheese, vegetables, garlic powder, salt, and pepper.
- Transfer the mixture into a greased 9×13 inch baking dish. If desired, sprinkle breadcrumbs on top for a crunchy finish.
- Bake in the preheated oven for 25-30 minutes, until heated through and the top is golden brown.
- Serve: Let it cool for a few minutes before serving. Enjoy this warm and hearty dish!
Notes
Consider cooking a large batch of chicken and quinoa at the start of the week to save time. Frozen vegetables are a quick alternative. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American