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Photo of Baked quinoa pilaf with chicken, mushroom and feta by WW

Baked quinoa pilaf with chicken, mushroom and feta

Total Time
1 hr 5 min
20 min
45 min


Olive oil

1 tbs

Skinless chicken breast

360 g, (Buy 400g). fat trimmed, thinly sliced

Brown onion

1 large, finely chopped


350 g, button, sliced


2 clove(s), crushed

Fresh thyme

2 tsp, chopped

Fresh lemon rind

3 tsp, finely grated. 1 tsp is for garnish


1 cup(s), rinsed, drained

Sweet-style white wine

½ cup(s)

Salt reduced chicken stock

1½ cup(s)


1 large, chopped


75 g, chopped

Reduced fat feta cheese

40 g, crumbled


  1. Preheat oven to 200°C or 180°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook chicken, turning, in batches, for 3–4 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 3–4 minutes or until golden. Add garlic, thyme and rind and cook, stirring, for 1 minute or until fragrant. Add quinoa and stir to coat. Add wine and cook, stirring, until almost evaporated. Add stock and bring to the boil.
  3. Bake in oven, covered, for 20 minutes. Add zucchini, kale and chicken and bake for 5 minutes or until quinoa and vegetables are tender, chicken is cooked through and stock has been absorbed. Serve pilaf sprinkled with feta and extra rind.


TIPS: You need to rinse quinoa before cooking to remove any residual saponin coating that can give it a bitter taste. Store any leftovers (without feta) in an airtight container in the fridge to up to 2 days. Reheat in the microwave.