Ingredients
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1 cup uncooked quinoa, rinsed
- 1 cup chopped zucchini
- 1 cup chopped bell peppers (any color)
- 1 tablespoon olive oil
- 2 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
- In a bowl, toss together the chicken, quinoa, zucchini, bell peppers, olive oil, broth, Italian seasoning, garlic powder, salt, and pepper.
- Pour the mixture into the prepared baking dish. Cover tightly with foil.
- Bake for 30-35 minutes, then uncover and bake for an additional 10-15 minutes, or until chicken is cooked through and quinoa is tender.
Tips
- Add other chopped veggies: broccoli, carrots, mushrooms work well.
- Swap quinoa for brown rice or another whole grain if you prefer.
- For extra cheesy goodness, sprinkle with some Parmesan cheese during the last few minutes of baking.