Chicken Veggie Quinoa Bake
Fluffy quinoa, tender chicken, hearty veggies, and a creamy and dreamy lemon sauce come together in this modern twist on a classic. Chicken Veggie Quinoa Bake will be your new favorite and is the ultimate comfort food.
Servings: 6 servings
- 1 cup uncooked white quinoa
- 1 cup chicken broth
- 2 chicken breasts cooked and shredded
- 2 cups broccoli steamed
- 1 cup sliced carrots steamed
- 3 Tablespoon butter
- 3 cloves garlic minced
- 1 ½ cups half and half
- ¼ cup lemon juice
- 1 cup shredded parmesan cheese plus more for topping
See notes for prep.
Prepare your lemon sauce by adding 3 tablespoon butter to a large skillet. Heat over medium heat until melted.
Add minced garlic and stir and cook until fragrant, about 1 minute. Add in lemon juice.
Pour in half and half and bring to a simmer.
Add 1 cup shredded parmesan and stir until melted.
Assemble your casserole by spraying a 9x13 baking dish with non-stick spray. Add cooked quinoa, evenly to the bottom.
Add shredded chicken on top of the quinoa.
Layer steamed veggies on top of chicken.
Pour creamy lemon sauce evenly on top of veggies. Sprinkle with additional parmesan. Bake at 400 degrees for about 20 minutes until the top is golden and bubbly.
Cook 2 chicken breasts and shred them. Here are a few options for doing that:
- Use a rotisserie chicken, pull apart the meat and use it in this recipe.
- Cook chicken breasts in the pressure cooker. Add 2 chicken breasts, 1 cup water, and salt and pepper. Cook for 15 minutes and allow a natural release. Remove from pressure cooker and shred.
- Boil your chicken. Add breasts to a large pot with a lid. Cover with chicken broth and boil for about 10 minutes - or until the internal temp is 165 degrees. Remove from liquid and shred.
- Fry your chicken. Add a few tablespoon oil or butter to a pan. Season your chicken with salt and pepper. Cook over medium heat for about 10 minutes - 5 minutes each side, until internal temp reaches 165. Remove from pan and shred.
You also need to steam your veggies. Here are a few ways to do that:
- Add veggies to a large pot fitted with a steamer basket. Add about 2 inches of water to the bottom of the pan. Cover and bring to a boil on the stovetop for about 8 minutes.
- Microwave your veggies. Place them in a large bowl, add 1 inch of water to the bottom of the bowl. Cover with plastic wrap. Microwave for 3-4 minutes or until tender.
Cook your quinoa. You can do this on the stovetop or in the pressure cooker. We have a complete post with tips and tricks on cooking quinoa.
Quinoa Bake Q&A
How long does this dish last?
You can store this casserole in an airtight container in the fridge for up to 5 days.
Can I make this dish ahead?
Yes! This can be made up to 24 hours ahead. Cover and store in the fridge until you are ready to bake.
Can I freeze this dish?
Yes! This dish freezes well. Store in in an airtight container, or tightly wrap it with plastic wrap. You can keep it frozen for up to 3 months. When ready to use, thaw on the counter before cooking.
- On the stovetop: Bring 1 ½ c chicken broth or water and salt to a boil in a medium saucepan. Rinse uncooked quinoa very well under running water--this helps prevent bitter quinoa. Add rinsed quinoa to boiling water, bring to boil again, cover with lid, reduce heat to a simmer, simmer covered 15 minutes. Leave covered for 5 minutes, then remove lid to let steam escape.
- In the pressure cooker: Rinse your quinoa. Coat bottom of the pressure cooker with olive oil. Add rinsed quinoa and broth. Cook on high pressure for 1 minute. Allow a 4 minutes natural release.
Calories: 430kcal | Carbohydrates: 27g | Protein: 29g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 599mg | Potassium: 746mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4300IU | Vitamin C: 37mg | Calcium: 307mg | Iron: 2mg