Caprese Chicken Quinoa Bake

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

3 small chicken breasts (4 cups chopped)

1 1/4 cup dry quinoa

2 1/4 cup chicken broth

1 cup spinach

2 cups marinara sauce (I used Victoria’s jarred sauce)

1 tsp salt

1/2 tsp pepper

1 tsp oregano

1 tsp garlic powder

1/2 cup grated parmesan cheese

16 oz log mozzarella, sliced

2 large beefsteak tomatoes, sliced

fresh basil

Directions

Preheat oven to 400F and line baking sheet with parchment paper.

Rinse quinoa, then transfer to saucepan, cooking according to package directions but using chicken broth instead of water.

While quinoa is cooking, cook your chicken. I always bake my chicken for 20 minutes at 400F for perfectly juicy breasts.

Once quinoa and chicken are cooked, lay the quinoa into bottom of a 9×13 casserole dish.

Sprinkle spinach on top. Then add cubed chicken on top.

Pour on sauce, then add salt, pepper, oregano, garlic powder, and parmesan cheese. Mix in casserole dish until well combined.

Add alternating slices of mozzarella and tomatoes to the top.

Bake for 30 minutes at 400F, then top with fresh basil before serving.

Notes

More than 1 pack of chicken needed for this

Maybe try sausage next time?

Used more sauce and parm then recipe called for

Nutrition

• Serving Size: 1 cup
• Calories: 327
• Total Fat: 6.4 g
• Saturated Fat: 1.7 g
• Trans Fat: 0.1 g
• Cholesterol: 67.9 mg
• Sodium: 1408.5 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 4.4 g
• Total Sugars: 4.6 g
• Protein: 40.4 g