• Laura Carbery

Chicken, Sweet Potato & Quinoa Bake

Serves 6 Adults

Prep Time: 10 mins

Cook Time: 40-45 mins


175g (1 cup) quinoa

1 tbsp olive oil

1 small onion, finely diced

1 stick celery, finely diced

4 chicken breasts, cut into small bitesize pieces

100g mushrooms, finely sliced

1 medium sweet potato, peeled & diced into 5cm cubes

100g broccoli, cut into small florets

500g passata

180g cream cheese

1 tbsp dried or fresh oregano

100g cheddar cheese, grated


Large ovenproof casserole dish/ frying pan

1. Preheat oven to 170 fan or 190 conventional

2. Place 1 cup quinoa with 3 cups water in a large pot. Bring to the boil, then cover and simmer on low heat for 15 - 20 mins until all the liquid has absorbed. Remove from heat & leave to stand for 10 mins.

3. Heat 1 tbsp olive oil in large, ovenproof pan over medium heat. Add the onion and celery and allow to soften for 3 - 4 mins.

4. Turn up the heat a small bit and add in the chicken. Cook the chicken for a few minutes until sealed on all sides.

5. Add in the cooked quinoa, mushrooms, sweet potato, broccoli, passata, cream cheese & oregano and stir very well to combine. Bring to the boil.

6. Sprinkle the grated cheddar over the top and place in a preheated oven for 30-35 mins until bubbling.

#chicken #quinoa #sweetpotato

© 2017 Hungry Munchkins by Laura Carbery

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