Gluten-Free Chicken And Almond Rice Bake Recipe

About this recipe

This hearty and satisfying gluten-free chicken and almond rice bake is perfect for dinner. Packed with protein and a nutty crunch, it's a wholesome meal solution for busy evenings.

Ingredients

• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Forest Whole Foods Organic White Quinoa
• 308G Roasted Sunflower Seeds, 308G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 2 cups of quinoa in 4 cups of chicken broth until tender, following the package instructions.
3. 3. In a large bowl, combine the cooked quinoa, 500 g of cooked and shredded chicken, and sprinkle 1/4 cup of sunflower seeds evenly over the mixture.
4. 4. Transfer the mixture into a 9 x 13-inch casserole dish and spread it evenly.
5. 5. Bake in the preheated oven for 30 minutes, or until the top is lightly golden and the dish is heated through.
6. 6. Remove from the oven and let it rest for 5 minutes before serving.