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