Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Generously grease a casserole dish with olive oil.
Step 3
Dissolve the
Corn Flour (2 Tbsp)
into
Water (2 Tbsp)
.
Step 4
In a medium saucepan, heat the
Olive Oil (3 Tbsp)
and fry the
Onion (1)
and
Red Chili Pepper (1)
until tender.
Step 5
Stir in the
GOYA® Coconut Milk (2 cups)
, cornflour mixture,
Low-Sodium Chicken Broth (1 cup)
,
Whole Grain Mustard (1/2 Tbsp)
,
Dijon Mustard (1/2 Tbsp)
and simmer until the sauce starts to thicken. Take the sauce off the heat and stir in the
Quinoa (1 cup)
.
Step 6
Place the
Tyson® Chicken Breasts (15 oz)
pieces in the greased casserole dish and pour over the coconut milk mixture. Bake for about 50 minutes until the quinoa and chicken are cooked.
Step 7
While the casserole bakes, place the
Broccoli (1 head)
in a bowl, cover with boiling water and leave for 1 minute. Then drain and rinse with cold water to stop the cooking, they should be bright green, set aside.
Step 8
Once the chicken and quinoa are cooked through, stir the casserole with a wooden spoon, stir in the broccoli florets and top with the
White Cheddar Cheese (1/2 cup)
.
Step 9
Bake for another 5 - 8 minutes, or until the cheese is melted and the broccoli is cooked to your liking.
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