Cooking Instructions
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Step 1
Preheat your oven to 375 degrees F (190 degrees C).
Step 2
Place the
Quinoa (170 g)
and
Low-Sodium Chicken Broth (360 mL)
in a small saucepan. Bring to a boil, then lower to a simmer. Cover and cook for 14 minutes until all the liquid has been absorbed. Let rest for 5 minutes, covered, then fluff
Step 3
Heat
Extra-Virgin Olive Oil (15 mL)
in a ovenproof skillet. Transfer the quinoa mixture to medium baking dish before putting it in the oven. When hot, add the
Sweet Corn Kernels (130 g)
and
Red Onion (1/2)
.
Step 4
Season with
Kosher Salt (to taste)
,
Finely Ground Black Pepper (to taste)
. Cook until corn is tender and onions are translucent. Stir in
Grape Tomatoes (150 g)
and
Garlic (3 cloves)
and cook for 2 minutes until the tomatoes are just softened and the garlic is fragrant.
Step 5
Turn off the heat and add the cooked quinoa,
Chicken Breasts (480 mL)
,
Barbecue Sauce (120 mL)
half of
Monterey Jack Cheese (225 g)
. Stir until everything is well combined. Top with
Whole Wheat Panko Breadcrumbs (9 g)
and remaining cheese.
Step 6
Transfer the skillet to the oven and bake for 25 minutes until the cheese is melted and bubbling and top is lightly browned.
Step 7
Garnish with toppings like
Avocados (to taste)
,
Fresh Cilantro (to taste)
,
Scallions (to taste)
, and
Grape Tomatoes (to taste)
.
