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VIDEO: Meal-Prep Chicken Cacciatore Quinoa Bake

Prep: 15Cook: 60Total: 1 hour 15 minutes
Fat 6 Carbs 37 Protein 28
Yield 6-8 1x

Ingredients

  • 1 15 oz. can crushed tomatoes
  • 1 26 oz. jar of organic, no-sugar-added marinara sauce
  • 3 sprigs fresh rosemary, chopped
  • 3 sprigs fresh thyme, chopped
  • 1/2 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 2 cups low-sodium chicken broth (or water)
  • 1 large red pepper, thinly sliced
  • 1 large green pepper, thinly sliced
  • 1/2 yellow onion, sliced
  • 2 cups mushrooms, chopped
  • 1/3 cup black olives, sliced
  • 16 oz. boneless, skinless chicken breasts, cubed
  • 1 cup uncooked quinoa

Instructions

  1. First, preheat oven to 375ºF and spray a 9×11-inch casserole dish with cooking spray.
  2. Combine crushed tomatoes, marinara sauce, spices, and chicken broth in a medium mixing bowl. Set aside.
  3. Next, place quinoa, chicken, and veggies on the bottom of your casserole dish.
  4. Pour sauce mixture into the casserole dish and mix everything together.
  5. Cover the casserole dish with tin foil, seal well, and place in the oven for 30 minutes.
  6. Remove casserole dish from the oven, stir, re-cover with tin foil, and place back into the oven for an additional 30 minutes.
  7. Let rest for around 10 minutes and then top with parmesan.

Nutrition Facts

Serving Size: 1/6 Calories: 321 Sugar: 11 Fat: 6 Carbohydrates: 37 Fiber: 6 Protein: 28
Author: Lee Hersh
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