Ingredients
- 3 small chicken breasts (4 cups chopped)
- 1 1/4 cup dry quinoa
- 2 1/4 cup chicken broth
- 1 cup spinach
- 2 cups marinara sauce (I used Victoria’s jarred sauce)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 cup grated parmesan cheese
- 16 oz log mozzarella, sliced
- 2 large beefsteak tomatoes, sliced
- fresh basil
Instructions
- Preheat oven to 400F and line baking sheet with parchment paper.
- Rinse quinoa, then transfer to saucepan, cooking according to package directions but using chicken broth instead of water.
- While quinoa is cooking, cook your chicken. I always bake my chicken for 20 minutes at 400F for perfectly juicy breasts.
- Once quinoa and chicken are cooked, lay the quinoa into bottom of a 9×13 casserole dish.
- Sprinkle spinach on top. Then add cubed chicken on top.
- Pour on sauce, then add salt, pepper, oregano, garlic powder, and parmesan cheese. Mix in casserole dish until well combined.
- Add alternating slices of mozzarella and tomatoes to the top.
- Bake for 30 minutes at 400F, then top with fresh basil before serving.
