Creamy Chicken Casserole with Broccoli and Quinoa
Ingredients
STEP: 1
- 1 tbsp. Olive Oil
- 6 Cloves Garlic diced
- 1 tbsp. Dijon Mustard skin removed, washed
- 1 tbsp. Apple Cider Vinegar
- 1/4 Cup Natural Yogurt minced
- 1 tsp Ground Cinnamon diced
- 1/4 tsp Ground Allspice
- 1 tsp Ground Black Pepper medium diced
- 1 tsp Himalayan Pink Salt whole kernel
- 1 3/4 tsp Water
STEP: 2
- 2 Bay Leaves
- 1 Cup Quinoa washed and drained
- 4 Cups Broccoli shredded
- 1 Cup Tomatoes diced
- 1/2 Cup Green Peas
- 1/2 Cup Carrot diced
- 1 tbsp. Green Chilies diced
- 2 lb. Chicken Breast skin removed, washed
- 1/2 Cup Cheddar Cheese shredded
- 1/2 Cup White Mushrooms thickly sliced
- 1/2 Cup Yellow Onion sliced
- 2 tbsp. Flat Leaf Parsley diced
- 1/4 Cup Red Bell Pepper diced
Instructions
STEP: 1
- In a mixing bowl, combine olive oil, garlic, Dijon mustard, apple cider vinegar, natural yogurt, ground cinnamon, ground allspice, ground black pepper and Himalayan pink salt. Mix well.
STEP: 2
- Preheat the oven to 380F/190C.
- Add bay leaves, quinoa, broccoli, tomatoes, green peas, carrot and green chilies into a casserole dish. Pour the mixture from the mixing bowl over the ingredients in the casserole dish and stir to combine.
- Add chicken breasts, cheddar cheese, onion and white mushrooms on top of the casserole dish.
- Bake in a preheated oven for 35 minutes or until chicken is cooked through and cheese is melted and bubbly on top.
- Garnish with diced red bell pepper and parsley before serving with your choice of drinks.
Nutrition
Calories: 576kcalCarbohydrates: 46gProtein: 63gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 161mgSodium: 1108mgPotassium: 1751mgFiber: 9gSugar: 7gVitamin A: 4860IUVitamin C: 123mgCalcium: 243mgIron: 5mg
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