Gluten-Free Broccoli And Chicken Bake Recipe

About this recipe

This hearty casserole combines tender chicken, fresh broccoli, and creamy mushroom sauce, all baked to perfection for a satisfying gluten-free dinner. Ideal for busy solution seekers looking for a wholesome meal.

Ingredients

• - Celery
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 200G All Things Butter Unsalted Butter
• 350G Typically Daylesford Organic Chicken Breasts
• 450G Pack'D Organic Broccoli Florets
• - Forest Whole Foods Organic White Quinoa
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 400 Ml Coconut Merchant Organic Coconut Cream

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, melt 1 stick of butter over medium heat. Add 3/4 cup diced celery and 3/4 cup diced onion, sautéing until softened, about 5 minutes.
3. 3. In a large mixing bowl, combine 2 cups quinoa, 2 cups chicken broth, 2 cans coconut cream, and the sautéed celery and onion. Mix well.
4. 4. Grease a large casserole dish and spread the quinoa mixture evenly across the bottom.
5. 5. Arrange 6 halved chicken breasts on top of the quinoa mixture, ensuring they are evenly spaced.
6. 6. Layer 2 packages of fresh broccoli florets over the chicken.
7. 7. Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. 8. Remove the foil and continue baking for an additional 15 minutes, or until the chicken is fully cooked and the quinoa is tender.
9. 9. Let the casserole rest for 5 minutes before serving. Serve hot and enjoy!