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Wednesday, November 19th, 2014

Skinny Chicken Broccoli and Quinoa Casserole

Wednesday, November 19th, 2014

Skinny Chicken Broccoli and Quinoa Casserole

I grew up in the Midwest and cold weather always makes me think of casserole. I probably consumed over 2,000 casseroles during my childhood years (haha, kidding…kind of) and I loved them! It wasn’t until I was older that I realized how fattening most casseroles are and how devoid in nutrition, especially when using canned cream soups. You can read more about the toxins in cream of chicken soup here and cream of mushroom soup here

I was craving a casserole type of dish and decided to put my own healthy spin on it. I’m really happy with the result and I know it’s good healthy food that the whole family (even kids and picky eaters) will love!!

Skinny Chicken Broccoli and Quinoa Casserole

Skinny Chicken Broccoli and Quinoa Casserole

You’ll need:

  • 4 organic chicken breasts, cut into 1 inch cubes
  • 2 cups cooked white quinoa (mine was left over from the quinoa bowls I made earlier in the week)
  •  1lb raw cheese, grated – I used Alta Dena Pepper Jack Cheese but feel free to use any of your favorites!
  • 4 cups raw broccoli florets
  • 2 cups raw baby spinach
  • 2 cups organic chicken broth – I used homemade bone broth, so much more nutritious and tastes SO much better!
  • 2 Tbs Adobo seasoning
  • garlic salt & pepper to taste
  • 1 tsp red pepper flakes (optional but I like a little kick!)

Preheat your oven to 400 degrees F.

In a saucepan over med high heat, bring chicken stock to a boil and add diced chicken breasts. Cover and cook until chicken is cooked through, about 7-10 mins.

While chicken is boiling, get a large 9 x 13 baking dish and layer with about 1 cup cooked quinoa, 2 handfuls of raw spinach, and about two cups raw broccoli florets. Once chicken is cooked, add it to your baking dish and layer again with the rest of your qunioa, spinach, and broccoli. Add the remaining chicken broth and top the entire dish with spices and grated cheese. You might feel like your dish is overflowing but that’s ok as it will reduce significantly during cooking.

Place your dish on the center rack of the oven and cook uncovered for about 30-45 mins or until the cheese is golden brown.

Remove from oven and let cool for about 10mins. Serve on it’s own or, if you’re like me, you can serve it on a bed of baby spinach with extra steamed broccoli on the side!

Skinny Chicken Broccoli and Quinoa Casserole

This is a really warm and comforting dish that’s also very healthy! Quinoa is a superfood that is bursting with protein and fiber, the addition of spinach and broccoli adds iron, vitamin C, folic acid, vitamin A, calcium, antioxidants, vitamin B2 and K! This dish is also gluten free and sugar free.

This dish will serve 6-7 people and will also freeze well to have later.

If you love casseroles, you may also like these healthy dishes:

Beet and Carrot Detox Bake

Beet and Carrot Detox Bake

Spaghetti Squash Casserole

Spaghetti Squash Casserole

I hope you enjoy these healthy casserole dishes on a cold day or anytime!!

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Skinny Chicken Broccoli and Quinoa Casserole
 
Prep time

Cook time

Total time

 

Author:
Serves: 6

Ingredients
  • 4 organic chicken breasts, cut into 1 inch cubes
  • 2 cups cooked white quinoa
  • 1lb raw cheese, grated – I used Alta Dena Pepper Jack Cheese but feel free to use any of your favorites!
  • 4 cups raw broccoli florets
  • 2 cups raw baby spinach
  • 2 cups organic chicken broth
  • 2 Tbs Adobo seasoning
  • garlic salt & pepper to taste
  • 1 tsp red pepper flakes (optional but I like a little kick!)

Instructions
  1. Preheat your oven to 400 degrees F.
  2. In a saucepan over med high heat, bring chicken stock to a boil and add diced chicken breasts. Cover and cook until chicken is cooked through, about 7-10 mins.
  3. While chicken is boiling, get a large 9 x 13 baking dish and layer with about 1 cup cooked quinoa, 2 handfuls of raw spinach, and about two cups raw broccoli florets. Once chicken is cooked, add it to your baking dish and layer again with the rest of your qunioa, spinach, and broccoli. Add the remaining chicken broth and top the entire dish with spices and grated cheese. You might feel like your dish is overflowing but that’s ok as it will reduce significantly during cooking.
  4. Place your dish on the center rack of the oven and cook uncovered for about 30-45 mins or until the cheese is golden brown.
  5. Remove from oven and let cool for about 10mins. Serve on it’s own or, if you’re like me, you can serve it on a bed of baby spinach with extra steamed broccoli on the side!

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Tags

broccoli chicken college students dinner easy recipes gluten-free kid friendly moms nutrition organics quinoa real food recipes spinach sugar free wellness

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