Peanut Chicken and Quinoa Bake
There are nights when you just want dinner baked into one dish, and this Peanut Chicken and Quinoa Bake is exactly that kind of recipe. The creamy peanut sauce brings everything together while the quinoa makes it hearty enough to stand on its own. It's one of those meals that tastes just as good for lunch the next day.
Servings: 5 -6
Ingredients
- 1 lb boneless skinless chicken breast
- 1 cup uncooked quinoa
- 1/2 cup chopped carrots
- 1 red bell pepper chopped
- 1 cup chicken broth
- For the Sauce:
- 1/2 cup peanut butter
- 1/3 cup apple cider or rice vinegar
- 1/4 cup GF Tamari Soy Sauce
- 1 tbsp olive oil
- 1/4 cup sesame oil
- 2 tbsp honey
- 2 tbsp chopped fresh ginger
- 1 clove garlic crushed
- For garnish:
- chopped green onion
- chopped fresh cilantro
- chopped peanuts
- sesame seeds
Instructions
- Preheat your oven to 375 degrees. Lightly grease a 9x13 casserole dish and set aside.
- Chop the chicken into small chunks (about 1 inch). Set aside.
- Line the casserole dish with quinoa seeds, top with chicken and chopped vegetables.
- In a blender or food processor, place peanut butter, vinegar, soy sauce, oils, honey, ginger, and garlic. Blend until smooth. Measure out 1 cup sauce, and mix together with 1 cup broth in a bowl. Pour broth/sauce mixture over chicken and vegetables.
- Bake for 50-55 minutes, or until quinoa looks cooked. Remove from oven and let sit for another 10 minutes.
- Top with peanuts, cilantro, green onion, and sesame seeds. Serve immediately
Notes
This recipe can be made ahead earlier in the day, and baked at your convenience.