Thai Quinoa Chicken Bake
Ingredients
- 2 uncooked chicken breasts , chopped into 1" pieces
- 2 bell peppers (I did 1 green and 1 red), diced
- 1 onion diced
- 1 sweet potato peeled and diced into cubes
- 4 garlic cloves minced
- 1 inch piece of fresh ginger grated
- 1 cup quinoa uncooked
- 1 tsp lemongrass (optional, but if you want to play around with a funky ingredient, go for it! I’ve also seen lemongrass paste in specialty stores that would work here)
- 1 cup cilantro chopped
- 2 tsp salt
- 1 tsp red chili flakes (omit if you don’t like spicy dishes!)
- 1 tbsp avocado oil
- 1 cup canned coconut milk (you want some fat and some liquid)
- 5 cups chicken stock
- 2 tbsp red curry paste
- juice from 2 limes
Directions
- Preheat the oven to 425° F.
- Drizzle oil in the bottom of a 9x13 baking dish. Then add chicken, veggies, quinoa, and spices and give everything a good stir.
- Whisk the wet ingredients until the curry paste becomes incorporated (it will turn a pale red.)
- Pour the mixture over the chicken and veggies, making sure to coat everything.
- Cover the dish with foil, and bake for 1 hour. After 1 hour, remove the foil. Stir the quinoa bake, and bake for another 15 minutes uncovered.
Notes
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 75 minutes
Prep Time: 15 minutes
Cook Time: 75 minutes