ROASTED BROCCOLI CHICKEN QUINOA BAKE

ROASTED BROCCOLI CHICKEN QUINOA BAKE

I’m a big fan of ‘cooking once eating twice’.
…Who wants to be in the cabin cooking when you could be in the cockpit sailing?…
So planning ahead we have grilled chicken breast, grilled broccoli
to add to this delicious and healthy little casserole – Omnia Stove Top style…
 
 
Roasted Broccoli, Chicken and Cheddar Quinoa Bake
4 servings
3 cups broccoli florets
1/2 large onion roughly chopped
2 garlic cloves sliced
2 tablespoons extra virgin olive oil
Pinch of kosher salt
1/2 teaspoon crushed red pepper flakes
1 cup uncooked quinoa (2 cups cooked)
1 cup shredded chicken breast
11/2 cups canned diced tomatoes drained (14 oz tin)
Freshly ground pepper
1- 3/4 cups grated aged cheddar cheese divided
1/4 cup grated Parmesan
1/4 cup whole-wheat panko bread crumbs
Pre-heat Omnia base plate or your oven to 375 ° F.
Start by cooking the quinoa in 1.5 cups water or broth (approx 15 minutes)
Transfer to large bowl.
Toss broccoli, onion and garlic in olive oil on grill pan. Sprinkle with salt and chili flakes. Roast in oven or on grill for 15 minutes until just tender.
To large bowl add chicken, diced tomatoes and 1 cup of the cheddar cheese. Stir to combine. Fold in the roasted broccoli, garlic and onions. Taste the mixture and season with salt and fresh ground pepper to taste.
Transfer the mixture into a 9×9 inch baking pan or Omnia Oven. Combine remaining cheddar with Parmesan. Sprinkle half on mixture. Sprinkle with panko. Top with rest of cheese. Layering this way gives a more crispy topping.
 
 
 
Bake for 25 minutes until the cheese is melted and the breadcrumbs are lightly browned.
Serve warm.
Bonus: 4 servings so we get one more meal out of the effort.
Adapted from Domesticate Me

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