TUSCAN CHICKEN AND QUINOA BAKE (POSTPARTUM, FREEZER-FRIENDLY, GF, DF)

TUSCAN CHICKEN QUINOA BAKE FINAL PLATING

5 from 7 votes

TUSCAN CHICKEN AND QUINOA BAKE (POSTPARTUM, FREEZER-FRIENDLY, GF, DF)

Tuscan Chicken and Quinoa Bake is a freezer-friendly meal perfect for postpartum parents or those in a particularly busy season of life. Protein-packed, gluten-free, and dairy-free!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Freezer friendly, Main Course

Cuisine: American, Tuscan

Keyword: Chicken bake, Freezer friendly meals, Postpartum meals, Quiona bake

Servings:

Author: Olivia Adriance

Ingredients

1 cup uncooked quinoa, rinsed
1 cup unsweetened almond milk (or other dairy-free milk)
½ cup chicken bone broth (or regular chicken broth or stock)
(1) 13.5 ounce can full-fat coconut milk
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 ¼ teaspoons kosher salt
½ teaspoon black pepper
Pinch of red pepper flakes (optional)
1 whole rotisserie chicken, shredded (about 4 cups)
½ cup sun-dried tomatoes (in oil), drained and chopped
2 cups fresh baby spinach, roughly chopped (or use frozen, thawed, and squeezed dry)
1 tablespoon lemon juice
Fresh basil, for garnish (optional)

Instructions

Preheat the oven to 400°F.. Lightly brush or spray a 9x13-inch baking dish with avocado oil or olive oil.
In a large bowl, whisk together the quinoa, almond milk, coconut milk, broth, olive oil, onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
Fold in the shredded chicken, chopped sun-dried tomatoes, spinach, and lemon juice. Mix until well combined.
Pour the mixture into the baking dish and press into an even layer, making sure most of the quinoa is submerged in liquid to ensure even cooking.
Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking for another 15 to 20 minutes, or until the quinoa is tender and the top is golden and bubbling. Optional: For a more golden top, broil on high for 2 to 3 minutes at the end.
Let rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired.

Notes

To freeze unbaked: Assemble in a freezer-safe dish, cover tightly, and freeze. Thaw overnight in the fridge before baking as instructed.

To freeze baked: Let cool completely, portion if desired, and freeze in airtight containers. Reheat, covered with foil, at 350°F for 30 to 40 minutes, or until warmed through.

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