Baked Chicken, Quinoa, and Veggies
on Jul 11, 2024
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If you’re looking for a nutritious, balanced, and flavorful meal that your whole family will enjoy, look no further than this Baked Chicken, Quinoa, and Veggies recipe. Packed with protein, vegetables, and wholesome quinoa, this dish is not only healthy but also easy to prepare. Plus, it’s a great way to introduce your little ones to a variety of flavors and textures.
Ingredients:
- 1 block (5 oz) Boursin cheese
- 1.5 cups cherry tomatoes
- 1.5 cups broccoli florets
- 1/4 onion, chopped
- 4 tbsp olive oil
- 2 chicken breasts
- Salt, pepper, and garlic powder to taste
- 1 cup quinoa
- Optional: Chopped basil for garnish
Instructions:
- Preheat Oven: Preheat your oven to 400°F.
- Prepare the Baking Dish: Place the Boursin cheese block in the center of a baking dish. Arrange the chicken breasts on either side of the cheese.
- Add Vegetables: Add the cherry tomatoes, broccoli florets, and chopped onion to the dish. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder to taste.
- Bake: Place the baking dish in the preheated oven and bake for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Cook the Quinoa: While the chicken and veggies are baking, prepare the quinoa according to the package instructions. Typically, this involves rinsing the quinoa and cooking it in a pot with water in a 2:1 ratio (2 cups of water for 1 cup of quinoa) until the water is absorbed and the quinoa is fluffy. I also like to cook my quinoa in chicken broth for flavor.
- Combine and Serve: Once the chicken and veggies are done, remove the dish from the oven. Take out the chicken breasts and either shred or slice them into bite-sized pieces. Add the chicken back into the baking dish along with the cooked quinoa. Mix everything well to combine.
- Garnish and Serve: If desired, garnish with chopped basil before serving.
Why This Recipe is Great for Toddlers and Families:
- Nutritious: This dish is a balanced meal that provides lean protein from the chicken, fiber and vitamins from the vegetables, and complete protein and essential amino acids from the quinoa.
- Kid-Friendly: The creamy Boursin cheese adds a mild, savory flavor that toddlers love, and the variety of textures keeps their interest. The bite-sized pieces of chicken and vegetables are easy for little hands to manage.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for busy moms who want to prepare a healthy meal without spending hours in the kitchen.
- Versatile: This recipe can be easily customized. You can use different vegetables based on what you have on hand or your toddler’s preferences. You can also substitute the chicken with tofu or another protein source if desired.
Storage Instructions:
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
- Freezer: For longer storage, you can freeze the cooked chicken, quinoa, and veggie mixture in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Baked Chicken, Quinoa, and Veggies
Ingredients
- 1 block boursin, (5 oz)
- 2 medium chicken breasts
- 1.5 cups cherry tomatoes
- 1.5 cups broccoli florets
- 1/4 onion chopped
- 4 tbsp olive oil
- salt, pepper, and garlic powder
- 1 cup quinoa
- optional basil
Instructions
- Preheat oven to 400 F. Place the Boursin cheese block in the center of a baking dish. Arrange the chicken breasts on either side of the cheese.
- Add the cherry tomatoes, broccoli florets, and chopped onion to the dish. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder to taste.
- Place the baking dish in the preheated oven and bake for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- While the chicken and veggies are baking, prepare the quinoa according to the package instructions. Typically, this involves rinsing the quinoa and cooking it in a pot with water in a 2:1 ratio (2 cups of water for 1 cup of quinoa) until the water is absorbed and the quinoa is fluffy. You can also do chicken broth instead for flavor.
- Once the chicken and veggies are done, remove the dish from the oven. Take out the chicken breasts and either shred or slice them into bite-sized pieces. Add the chicken back into the baking dish along with the cooked quinoa. Mix everything well to combine.
- If desired, garnish with chopped basil before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
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