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Apr 29, 2016

Quinoa Chicken Bake

Healthy, tasty and balanced recipe

Hlasujte za môj blog v ankete Bloger roka 2017

Here is a fantastic dish that is easy to make, tasty and filling. The best bit is it is really healthy and you can add your favourite vegetables to it. 

This recipe gives about 6 servings ( 320 Kcal, 30g Carbs, 35g Protein, 7g Fat per serving)


  • 250g Quinoa (You can use Basmati/Brown rice instead but pre cook it first)
  • 50g Rye Flour (Spelt or wholewheat flour can be used as well)
  • 250ml Milk
  • 250ml water
  • 500ml Chicken Stock
  • 500g Chicken Breast
  • 500g Frozen Vegetables
  • 125g Light Mozzarella
  • 1 Onion
  • 5 Garlic Cloves
  • 2 tsp Salt
  • 2 tsp Pepper
  • 2 tsp Paprika
  • 2 tsp Oregano


Mix the chicken stock with 125ml of milk and heat in a saucepan.

In a bowl mix 125ml milk with the flour, salt, pepper, paprika and oregano. Whisk it together until smooth.

Add this mixture to the boiling chicken stock and whisk it all together. Keep whisking until a smooth, creamy liquid has formed.

Mix this sauce with the quinoa and water and pour into a baking dish.

Slice the chicken breasts into thin strips (you can poach the chicken first if you want the meat softer) and add it to the baking dish. Add any extra seasoning and place into the oven (200 degrees celcius) for 30 minutes.

Defrost the frozen vegetables and steam for 2-3 minutes then drain away any liquid.

Remove the dish from the oven and stir to check the consitency (it should be thinck and creamy). If it is too dry add some water, if it isnt thick enough place back in the oven for 5-10 more minutes. Add any extra seasoning you think the dish needs.

Mix the vegetables into the dish, slice up the mozzarella and place on top. Put the dish back into the oven for 5 more minutes until the mozzarella has melted.

TAGS: lunchsupper


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