Cashew Chicken Quinoa Bake

• Meat

  • 4 4oz chicken breasts

• Produce

  • 1 tbsp Garlic
  • 1/2 tbsp Ginger, fresh
  • 1 Green onion
  • 1 cup Yellow onion

• Condiments

  • 1/2 cup Hoisen sauce
  • 2 tbsp Soy sauce or tamari, low sodium

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 2 Red peppers, medium

• Nuts & Seeds

  • 1 cup Cashews, roasted and slightly salted

• Liquids

  • 1 cup Water

Found on fitfoodiefinds.com

Ingredients

• 1 cup quinoa, rinsed and uncooked
• 1 cup yellow onion, minced
• 2 medium red peppers, chopped into bite-sized pieces
• 4 4oz chicken breasts, diced into bite-sized pieces
• ½ cup hoisen sauce (or gluten-free hoisen sauce)
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce or tamari (low sodium)
• ½ tablespoon fresh ginger, minced
• 1 cup water
• 1 cup cashews, roasted and slightly salted
• green onion for garnish

Directions

• First, preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
• Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer on diced onion and red pepper on top. Place sliced chicken on top of veggies.
• Prep sauce by mixing together hoisen sauce, minced garlic, soy sauce, fresh ginger, and 1 cup of water. I used a fork to whisk everything together.
• Evenly pour sauce over chicken chicken breast.
• Bake at 375º for 45 minutes, uncovered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.
• Garnish with green onion.

Nutrition