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Oven-baked Chicken and Quinoa Risotto

Prep 15m | Cook 25m | Serves 4

Ingredients:

  • 1 cup quinoa
  • 2 teaspoons olive oil
  • 350g chicken thigh fillets
  • 2 cloves garlic, crushed
  • 1 cup reduced salt chicken stock
  • 3 zucchinis, thickly sliced
  • 400g can cannelini beans, drained
  • â…“ cup basil pesto dip
  • 100g baby spinach leaves
  • â…“ cup grated parmesan cheese

Cooking Method:

Step 1 of 5
Place quinoa in a strainer. Rinse well undercold water.

Step 2 of 5
Heat oil in a flameproof casserole dish (3L to4L 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 of 5
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 of 5
Bake in 200°C preheated oven for 15-20 minutes, until liquid has been absorbed and quinoa is tender.

Step 5 of 5
Gently stir in dip and spinach leaves. Stand covered for 5 minutes, until spinach is wilted. Serve topped with parmesan.