Healthy Chicken Quinoa and Parmesan Casserole

Dinner, Lunch | December 19, 2019


  • 4 Tbsp Extra Virgin Olive Oil
  • 1 lb chicken breast, skinless and sliced
  • 1 large onion, diced
  • 1 large zucchini, cut into 1 cm /½ inch slices
  • 1 large red pepper, cut into 1 cm/½ inch cubes
  • 3 cloves garlic, finely chopped
  • 3 Tbsp sundried tomato paste
  • 1 tsp crushed red pepper flakes
  • 15-oz can diced tomatoes
  • 4 C chicken broth
  • 6 oz cooked quinoa
  • 1½ C grated Parmesan
  • 1 Tbsp toasted pine nuts
  • 1 large handful of baby spinach leaves
  • Chopped fresh basil
  • Salt and pepper to taste


  1. In a large saucepan, heat the extra virgin olive oil, then add the chicken breast, and cook on low heat.
  2. Add the onion and continue cooking for about 5 more minutes. Add the courgette and pepper and cook for a further 5 minutes.
  3. Add the garlic and stir for an additional minute.
  4. Stir in the tomato paste and crushed red pepper flakes.
  5. Add the diced tomatoes and chicken broth and bring to a simmer.
  6. Leave to cook on low heat for 20 minutes.
  7. Add the quinoa and cook for 5 minutes more.
  8. Just before serving, mix in the Parmesan to melt slightly.
  9. Evenly ladle into bowls and scatter baby spinach leaves, chopped fresh basil and toasted pine nuts.
  10. Swirl with more extra virgin olive oil

Serves: 4

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