Herbed Chicken And Spinach Quinoa Bake Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring tender chicken, nutrient-packed spinach, and protein-rich quinoa, all infused with aromatic herbs for a satisfying and wholesome meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 50G Pepper Black Ground BWFO
• 395G D'Aucy Chopped Spinach
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• - Organic Dried Rosemary Hatton Hill Organic

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Heat a large skillet over medium heat and spray with nonstick cooking spray or drizzle with 1 tablespoon of olive oil. Add 1/2 diced onion and 1 cup brown rice, cooking for about 10 minutes until the onion is translucent and the rice is lightly toasted.
3. 3. Stir in 2 cups chicken broth, 1 teaspoon ground black pepper, and 1 teaspoon dried rosemary. Bring the mixture to a boil.
4. 4. Reduce the heat to low, cover the skillet, and simmer for 20 minutes.
5. 5. Add 2 diced carrots to the skillet and continue simmering for about 10 minutes, or until the liquid is fully absorbed.
6. 6. Turn off the heat and stir in 1 cup fresh spinach until wilted.
7. 7. Fold in 2 cups shredded cooked chicken. If using raw chicken, bake 2 chicken breasts in the oven at 375°F (190°C) for 20-25 minutes, shred them, and then add to the skillet.
8. 8. Transfer the mixture to a baking dish and bake in the preheated oven for 10 minutes to meld the flavors.
9. 9. Remove from the oven and let cool slightly before serving. Enjoy as a standalone dish or pair with a side salad for a complete meal.