Chicken And Spinach Rice Squares Recipe

About this recipe

A hearty and gluten-free dinner option featuring tender chicken, spinach, and rice baked into flavorful squares. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Forest Whole Foods Organic White Quinoa
• 600G Picard Organic Chopped Spinach With Cream
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Preheat a large skillet over medium heat and add 1 tbsp of olive oil. Dice 1 onion and sauté until translucent, about 3-4 minutes.
2. 2. Add 2 cups of cooked, shredded chicken to the skillet and stir to combine with the onion. Cook for another 2 minutes.
3. 3. Stir in 2 cups of chopped spinach and cook until wilted, about 2-3 minutes.
4. 4. In a large mixing bowl, whisk together 1/2 cup of flaxseed flour, 3/4 cup of double cream, and 2 cups of chicken broth until well combined.
5. 5. Add 1 cup of cooked quinoa and 1 cup of shredded Swiss cheese to the bowl. Mix thoroughly, then fold in the chicken-spinach mixture.
6. 6. Transfer the mixture to a greased baking dish and spread evenly. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden and the mixture is set.
7. 7. Let cool for 5 minutes before slicing into squares. Serve warm and enjoy!