Caprese Quinoa Bake

An easy dinner that is so refreshing for spring and has so many colors and nutrients! Perfect for a weeknight dinner and makes great leftovers for lunch.
Course Main Course, recipe


  • 1 cup quinoa
  • 2 cups bone broth
  • 1 package boneless skinless chicken breast
  • 1 yellow onion, diced
  • 1-2 large garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups kale, chopped
  • 1 can petite diced tomatoes
  • 1 cup halved cherry tomatoes
  • 8 oz fresh mozzarella ciliegine (cherry size)
  • fresh basil
  • seasonings, as desired
  • dash red pepper flakes
  • avocado oil


  • Prepare the quinoa in bone broth according to the package.
  • Coat chicken breast in avocado oil and your favorite Italian seasoning (I used salt sisters Tuscan salt).
  • Heat cast iron with avocado oil and sear 3-4 minutes on each side. Bake 375F for 16-21 minutes or until internal temperature reaches 165 degrees.
  • In a large saucepan add olive oil, onions, garlic. Saute 3-5 minutes. Add peppers and sauce until soft.
  • Chop the chicken and add the to quinoa mixture. Top with halved cherry tomatoes and mozzarella cheese.
  • Bake at 375 for 15-20 minutes or until bubbly.
  • Top with fresh basil and balsamic glaze (optional).
Keyword bake, caprese, quinoa

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