Go Back
+ servings

Tomato Basil Chicken and Vegetable Quinoa Bake

Servings: 4 -6

Ingredients

  • 2 medium boneless skinless chicken breasts
  • cooked and diced 1 yellow onion
  • chopped 1 red bell pepper
  • stem and seeds removed diced 1 zucchini
  • diced into bite-sized pieces 1 yellow summer squash
  • diced into bite-sized pieces 2 cloves garlic
  • minced 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 3 cups cooked quinoa approximately 1 cup dry, cooked according to package
  • 2 cups Traditional Prego Italian Sauce
  • 8 oz mozzarella cheese shredded or sliced log
  • fresh basil chopped, for topping

Instructions

  • Preheat oven to 375 degrees F.
  • Spray 9×13” baking dish with cooking spray and set aside.
  • In large skillet, heat olive oil over medium heat.
  • Add onion, bell pepper, zucchini, and summer squash.
  • Cook until softened, about 10 minutes, stirring frequently.
  • Add garlic, basil, oregano, and salt, and cook 2 more minutes.
  • Combine vegetables with cooked quinoa and cooked chicken, tossing to combine.
  • Combine with Prego Italian Sauce and stir well to combine.
  • Pour into prepared baking dish and top with cheese.
  • Bake for 15 minutes, until cheese is melted and mixture is bubbling.
  • Top with fresh basil and serve.
  • Enjoy!