Give dinner an upgrade with Caprese Chicken Quinoa Bake: a protein-rich take on the refreshing Mediterranean classic! Made with flavorful ingredients like marinara sauce, mozzarella, basil, and more.
A refreshing and filling entree
What’s more refreshing than a caprese mozzarella and tomato combo? For me, nothing! I love caprese dishes so much that I decided to whip one together using a bit of added protein and carbs.
And with that, caprese chicken quinoa bake was born! This dish loads in everything good about caprese salad: mozzarella, tomatoes, and basil, and adds in chicken, quinoa, and marinara sauce for extra protein and flavor.
It’s everything you’d want in a chicken quinoa casserole, and then some!
Caprese Chicken Quinoa Bake
Prep: 10 ; Cook: 50 ; Total: 1 hour
Yield 10 servings
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
Instructions
- 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.
Author: Paula
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