Peanut Chicken and Quinoa Bake
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.