Chicken Parmesan Quinoa Bake

• Meat

  • 4 Chicken breasts, large

• Produce

  • 1 tbsp Garlic
  • 2 tsp Garlic powder
  • 1 Green pepper
  • 1 1/2 cup Mushrooms
  • 1/2 cup Yellow onion

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Condiments

  • 2 cups Marinara sauce

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and pepper

• Dairy

  • 1 cup Parmesan cheese

Found on fitfoodiefinds.com

Ingredients

• 1 cup quinoa
• 1 green pepper, diced
• 1.5 cup mushrooms, diced
• ½ cup yellow onion, finely diced
• 3 cups Marinara Sauce
• (any kind of spaghetti sauce will work!)
• 1 cup low-sodium chicken broth
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons flour (I used white whole wheat, but white or gluten-free will work, too!)
• 1 cup shredded parmesan cheese
• 2 teaspoons garlic powder
• 4 large chicken breasts (or 6 medium chicken breasts)
• salt and pepper, to taste

Directions

• Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
• Prep veggies by dicing a whole green pepper and 1.5 cups of mushrooms. Finely dice ½ a yellow onion (~1/2 cup).
• Place 1 cup of uncooked quinoa on the bottom of your casserole dish and then layer on veggies.
• Add 3 cups of marinara sauce, 1 cup of chicken broth, and a tablespoon of minced garlic to the casserole dish and mix everything together. Set aside.
• In a medium-size bowl, mix together flour, shredded parmesan, and garlic powder. Then, crack an egg into a small bowl and whisk.
• Prep chicken breast by dipping into the egg and then into the parmesan mixture making sure everything is generously coated. Place chicken breast on top of quinoa mixture
• Finally, sprinkle on the leftover parmesan mixture and even more cheese if you desire. Season with salt and pepper, to taste.
• Bake at 375º, uncovered for 20 minutes. Then, cover with tin foil and bake for an additional 40 minutes or until the quinoa is fully cooked.

Nutrition