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  • Kelly Cefalu

Chicken Caprese Quinoa Bake

All the tastes of summer and very little effort with this CHICKEN CAPRESE QUINOA BAKE. Inspired by the delicious caprese salad, this flavorful and easy main dish will become an immediate favorite!

What you'll need:

  • Quinoa: I use Costco's Organic Quinoa

  • Chicken broth or water

  • Cooked chicken breasts, diced

  • Basil, finely chopped

  • Garlic powder

  • Sea salt

  • Pepper

  • Italian seasoning

  • Minced garlic

  • Fresh mozzarella, sliced

  • Roma tomatoes, sliced

  • Toppings: more basil and balsamic glaze (I love Trader Joe's)

Materials you'll need:

  • 9x13 baking dish

  • Nonstick cooking spray

  • Instant pot or saucepan to cook quinoa

  • Large mixing bowl

  • Mixing spoon or rubber spatula

  • Cutting board

  • Sharp cutting knife

How to do it:

First, preheat oven to 375 degrees and coat the 9x13 baking dish with nonstick cooking spray.

Next, cook the quinoa. If you are using an Instant Pot, spray pot with nonstick cooking spray and add quinoa and chicken broth/water to the pot. Cook on high pressure for 2 minutes.

If not using Instant Pot, follow instructions on the quinoa packaging to cook.

Add cooked quinoa, diced chicken, chopped basil, garlic powder, sea salt, pepper, Italian seasoning, and minced garlic to a large mixing bowl and mix well.

Add the mixture to prepared baking dish and spread across evenly.

Top with sliced mozzarella and tomatoes.

Bake for 15 minutes.

Top with balsamic glaze and fresh basil leaves. Serve with your favorite summer salad and enjoy!

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