Hen parmesan quinoa casserole is strictly what you and the fam want for dinner! Juicy, tacky hen parmesan on high of a quinoa marinara base that’s filled with protein (57g per serving!) and veggies. This recipe has been made and cherished by 1000’s of our readers over time ❤️
“I make this ALL THE TIME. It’s a life saver – really easy to make and all the time scrumptious. Additionally excellent for work leftovers. Thanks for such a fast, straightforward and attractive dish! ” – Mary
Every time we make this quinoa casserole recipe, I swear it will get higher and higher. I really like that this straightforward meal is all baked in a single casserole dish, and is filled with a lot protein (thanks hen and quinoa).
One of the best half about this recipe (exterior of it being so gosh dang scrumptious 😃 ) is that it’s tremendous nourishing and filled with protein (57g per serving!). To not point out it packs in tons of veggies – mushrooms, onion, inexperienced pepper, and quinoa. Then, on high, is easy and flavorful home made parmesan hen.
What you Want for Hen Parmesan Quinoa Casserole
On this mouth-watering quinoa bake, we mix quinoa, diced inexperienced pepper, mushrooms, and finely diced yellow onion as the bottom.
The sauce is a mix of marinara, hen broth, and minced garlic which gives a strong base for the parmesan-coated hen breast that sits on high.
Then for the parmesan hen we’re utilizing hen breasts and a home made parmesan breading.
- Tremendous nutrient dense! We’re speaking 57g of protein / serving + a hearty serving of veggies.
- That is an OG Match Foodie recipe, that 1000’s of you’ve made and cherished over time.
- Nice meal to freeze for later or give to a pal in want ❤️
- Vegetarian Pleasant: Exchange hen with sliced eggplant; the cooking time stays the identical for that fluffy quinoa.
- Gluten-Free: Go for a gluten-free flour for the parmesan coating.
- Cheese Selection: Swap shredded parmesan for a mixture of parmesan and mozzarella for a gooey twist.
- Add Extra Veggies: Be at liberty so as to add no matter veggies you’ve readily available into the quinoa base. Strive broccoli, zucchini, or peas. Yum!
Our Favourite
Casserole Dish
We love this le creuset casserole dish as a result of it’s oven secure AND has a canopy. It’s the excellent casserole dish for this baked one pot pasta dish!
FAQ
Sure, however we’ve got not examined some other grains. Rice might provide you with the same final result with the ratio to liquid.
Add pink pepper flakes to the marinara sauce.
Completely, although home made is all the time a flavorful improve.
Retailer any leftovers in an hermetic container within the fridge for as much as 3 days. In case you’re freezing it, ensure to thaw it fully within the fridge earlier than reheating. Casseroles like this one really enhance in taste over time!
Serving Ideas
- Pair this casserole with a crisp, inexperienced salad to spherical out the meal.
- A sprinkle of contemporary basil, drizzle of balsamic glaze or a touch of pink pepper flakes can add a burst of colour and taste simply earlier than serving.
- 2 tablespoons olive oil
- 1/2 massive yellow onion, diced (~1/2 cup)
- 1 medium inexperienced pepper, diced
- 1.5 cup white mushrooms, diced
- 1.5 teaspoons sea salt, separated
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 cup quinoa
- 3 cups marinara sauce, (24 oz.)
- 1 cup hen broth, or vegetable broth
- 2.5 tablespoons all-purpose flour, or g/f all-purpose
- 1.5 cups shredded parmesan cheese, plus extra for topping
- 2.5 teaspoons garlic powder
- ½ teaspoon freshly floor pepper
- 1 massive egg
- 1.5 lbs. boneless, skinless hen breasts, (4 small hen breasts)
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Preheat oven to 375ºF and spray a 9×13-inch casserole dish.
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Warmth the olive oil in a big skillet over medium/excessive warmth. Add the onion to the skillet and season with ¼ teaspoon of salt. Saute for 1-2 minutes. Add the inexperienced pepper, mushrooms, and garlic to the pan. Flip the warmth to medium, and add ½ teaspoon extra of salt, and 1 tablespoon of Tuscan seasoning. Saute for an extra 5-7 minutes. Take away from the warmth.
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Add the quinoa and the greens to the casserole dish and toss to mix. Then, add the marinara sauce, broth, and the remaining salt. Toss once more. Wipe the sides of the casserole dish in order that the sides don’t burn.
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Cowl and bake for half-hour.
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Whereas the quinoa is cooking, put together the hen. Combine the flour, shredded parmesan, garlic powder, and black pepper in a medium-sized bowl. Then, crack an egg right into a separate bowl and whisk.
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Dredge the hen via the egg. Permit any extra egg to drip from the hen breast.
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Dredge the hen via the parmesan combination. Pat the flour and cheese onto the hen till coated. Repeat till all hen breasts are coated. Relying on the scale of the hen breasts, you’ll have so as to add extra flour or cheese to the bowl.
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After half-hour, take away the dish from the oven and stir the quinoa combination. Switch the hen to the highest of the quinoa and canopy. Bake for an extra 20 minutes.
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Uncover the baking dish and bake for an extra 10-Quarter-hour or the hen is golden brown and the interior temperature temperature of the hen is 165ºF
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Take away from the oven and let the casserole relaxation for five minutes earlier than serving.
- This recipe was up to date in October 2024. The unique recipe (HERE) skips pre-cooking all of the greens within the skillet. Be at liberty to skip that step in order for you much less dishes. We propose pre-cooking the greens as a result of it provides a ton of taste and depth to the recipe.
- Cook dinner-time might fluctuate relying on the oven.
[adthrive-in-post-video-player video-id=”JmbpzvTM” upload-date=”2017-05-24T17:59:08.000Z” name=”Healthy Chicken Parmesan Quinoa Bake” description=”Looking for a lightened-up dinner that will feed the whole family? Make this protein-packed (and veggie-packed!) chicken parmesan quinoa bake in just 60-minutes!”]
Energy: 552 kcal, Carbohydrates: 46 g, Protein: 57 g, Fats: 15 g, Fiber: 7 g, Sugar: 9 g
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Images: pictures taken on this publish are by Erin from The Wood Skillet.
