Baked quinoa pilaf with chicken, mushroom and feta
7
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Skinless chicken breast
360 g, (Buy 400g). fat trimmed, thinly sliced
Brown onion
1 large, finely chopped
Mushrooms
350 g, button, sliced
Garlic
2 clove(s), crushed
Fresh thyme
2 tsp, chopped
Fresh lemon rind
3 tsp, finely grated. 1 tsp is for garnish
Quinoa
1 cup(s), rinsed, drained
Sweet-style white wine
½ cup(s)
Salt reduced chicken stock
1½ cup(s)
Zucchini
1 large, chopped
Kale
75 g, chopped
Reduced fat feta cheese
40 g, crumbled
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.