Gluten-Free Katsu Chicken Quinoa Bake Recipe

Fusion cuisine · 600 calories

Gluten-Free Katsu Chicken Quinoa Bake recipe

About this recipe

This hearty and comforting gluten-free chicken and mushroom rice bake is perfect for dinner. Juicy chicken breasts are paired with creamy mushroom sauce and fluffy rice for a satisfying meal.

Ingredients

  • 340G Weight Watchers Naked Katsu Chicken Breasts
  • 600G Lurpak Slightly Salted Spreadable Butter
  • - Forest Whole Foods Organic White Quinoa
  • 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
  • 400 Ml Coconut Merchant Organic Coconut Cream

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. Lightly grease a medium-sized casserole dish with butter or a gluten-free cooking spray.
  3. 3. Spread 1 cup of uncooked quinoa evenly across the bottom of the dish.
  4. 4. Pour 2 cups of vegetable broth over the quinoa, ensuring it is evenly distributed.
  5. 5. Place 3 boneless, skinless chicken breasts on top of the quinoa.
  6. 6. In a small bowl, stir 1 can (10.5 oz) of coconut cream until smooth, then spread it evenly over the chicken breasts.
  7. 7. Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
  8. 8. Remove the foil and bake uncovered for an additional 30 minutes, or until the chicken is fully cooked and the quinoa is tender.
  9. 9. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your meal!