Healthy Chicken, Quinoa and Parmesan |
Author: Marcia K.
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
- 4T European Extra Virgin Olive Oil (I used Olitalia)
- 1 lb Chicken Breast, Skinless and Sliced
- 1 Large Onion, Sliced
- 1 Zucchini, Sliced
- 1 Red Bell Pepper, Diced
- 3 Cloves Garlic, Chopped
- 3T Tomato Paste
- 1t Crushed Red Pepper Flakes
- 15oz. can Diced Tomatoes
- 4C Chicken Broth
- 6oz. Cooked Quinoa (I used tri-color)
- 1-1/2C Grated Parmesan
- 1T Toasted Pine Nuts
- 1 Large Handful Baby Spinach
- Chopped Fresh Basil
- Salt and Pepper to Taste
- In a large saucepan, heat the extra virgin olive oil, then add the chicken and cook over low heat.
- Add the onion and continue cooking for 5 more minutes.
- Add the zucchini and bell pepper and cook an additional 5 minutes.
- Add the garlic and stir for one minute.
- Stir in the tomato paste and crushed red pepper flakes.
- Add the diced tomatoes and chicken broth and bring to a simmer.
- Cook over low heat for 20 minutes.
- Add the cooked quinoa and cook an additional 5 minutes.
- Just before servings, mix in the Parmesan to melt slightly.
- Ladle into bowls and scatter baby spinach leaves, basil and pine nuts.
- Swirl with more extra virgin olive oil.
Recipe by The Healthy Slice at https://www.marciashealthyslice.com/2019/12/healthy-chicken-quinoa-and-parmesan-casserole.html
3.5.3251