Thai Quinoa Chicken Bake

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  • 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
  • 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.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 75 minutes