Jumping on the Casserole, One-Pot Band Wagon

Cashew Chicken Quinoa Bake. You literally throw everything in a casserole dish UNCOOKED (even the chicken and quinoa) and pop it in the oven for 60 minutes. Genius right? Thank you to Fit Foodie Finds for this beauty of a recipe!

>> INGREDIENTS

1 cup quinoa, rinsed and uncooked

1 cup yellow onion, minced

2 medium red peppers, chopped into bite-sized pieces

4 4oz chicken breasts, diced into bite-sized pieces

½ cup hoisen sauce

1 tablespoon minced garlic

2 tablespoons soy sauce or tamari (low sodium)

½ tablespoon fresh ginger, minced

1 cup water

1 cup cashews, roasted and slightly salted

green onion for garnish

>> INSTRUCTIONS

• First, preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.

• Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer on diced onion and red pepper on top. Place sliced chicken on top of veggies.

• Prep sauce by mixing together hoisen sauce, minced garlic, soy sauce, fresh ginger, and 1 cup of water. I used a fork to whisk everything together.

• Evenly pour sauce over chicken chicken breast.

• Bake at 375º for 45 minutes, uncovered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.

ENJOY MY PEOPLE!!

Recipe Source: Fit Foodie Finds