Oven-baked chicken and quinoa risotto
4 serves
15 m
25 m
Ingredients
- 1 cup quinoa
- 2 teaspoons olive oil
- 350 g chicken thigh fillets, fat trimmed, cut into 3 cm pieces
- 2 cloves garlic, crushed
- 1 cup reduced salt chicken stock
- 3 zucchinis, thickly sliced
- 400 g can cannellini beans, drained
- ⅓ cup basil pesto dip
- 100 g baby spinach leaves
- ⅓ cup grated parmesan cheese
Method
Step 1
Place quinoa in a strainer. Rinse well under cold water.
Step 2
Heat oil in a flameproof casserole dish (3 L to 4 L capacity) over medium-high heat. Add chicken. Cook, turning occasionally, for about 5 minutes or until lightly browned. Add garlic and quinoa. Cook, stirring, for 1 minute.
Step 3
Stir in stock and 1 cup water. Bring to a simmer. Stir in zucchini and beans. Season with pepper. Cover with lid. Transfer to oven.
Step 4
Bake in 200 °C preheated oven for 15-20 minutes, until liquid has been absorbed and quinoa is tender.
Step 5
Gently stir in dip and spinach leaves. Stand covered for 5 minutes, until spinach is wilted. Serve topped with parmesan.
Tips
- It’s important to rinse quinoa before cooking to remove the natural coating which can impart a bitter flavour.
- Check labels on pesto dips and choose the brand lowest in sodium.
- For a short cut, replace chicken thighs with 2 cups (300 g) shredded cooked chicken and stir in with zucchini and beans in step 3.
- Store any leftovers in a container in the fridge for up to 2 days. Reheat individual servings in microwave.
