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SideChef
Recipes
American
Mustard Chicken Quinoa Red Pepper Casserole

13 INGREDIENTS • 9 STEPS • 1HR 20MINS

Mustard Chicken Quinoa Red Pepper Casserole

Recipe

4.0

4 ratings
A one pot, one pan wonder of a comfort food dish that is BURSTING at the seams with FLAVOUR and GOODNESS! It’s so easy to make from scratch, and it’s incredibly healthy.
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A one pot, one pan wonder of a comfort food dish that is BURSTING at the seams with FLAVOUR and GOODNESS! It’s so easy to make from scratch, and it’s incredibly healthy.
author_avatar
Berry Sweet Life
Hi! I’m Sal. Welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to really love and make healthy food!
https://www.berrysweetlife.com/

1HR 20MINS

Total Time

$2.19

Cost Per Serving

Ingredients

Servings
6
us / metric
Olive Oil
3 Tbsp
Olive Oil
Onion
1
Onion, finely chopped
Red Chili Pepper
1
Red Chili Pepper, finely chopped
Coconut Milk
2 cups
Coconut Milk
Corn Flour
2 Tbsp
Corn Flour
Water
2 Tbsp
Cold Water
Low-Sodium Chicken Broth
1 cup
Low-Sodium Chicken Broth
Whole Grain Mustard
2 tsp
Whole Grain Mustard
Dijon Mustard
2 tsp
Dijon Mustard
Quinoa
1 cup
Quinoa, rinsed
Chicken Breast
15 oz
Chicken Breasts
sliced into 1-inch pieces
Broccoli
1 head
Broccoli
sliced into florets
White Cheddar Cheese
1/2 cup
White Cheddar Cheese, grated

Nutrition Per Serving

VIEW ALL
Calories
438
Fat
29.1 g
Protein
22.7 g
Carbs
23.6 g
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Mustard Chicken Quinoa Red Pepper Casserole
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author_avatar
Berry Sweet Life
Hi! I’m Sal. Welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to really love and make healthy food!
https://www.berrysweetlife.com/

Author's Notes

Served with a side dish of some kind this casserole will serve 6 people, and served on it’s own (coz it really is a complete meal) it’s more likely to serve 4 - 5 people.

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 Coconut Milk (2 cups), cornflour mixture, Low-Sodium Chicken Broth (1 cup), Whole Grain Mustard (2 tsp), Dijon Mustard (2 tsp) 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 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.
step 9 Bake for another 5 - 8 minutes, or until the cheese is melted and the broccoli is cooked to your liking.

Tags

American
Gluten-Free
Comfort Food
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
One-Pot
Quick & Easy
Vegetables
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