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.
- 3 tbsp olive oil
- 1 brown onion , very finely chopped
- 1 red pepper , very finely chopped
- 1 1/4 cups coconut milk
- 2 tbsp cornflour , heaped, dissolved in a little cold water
- 1 cup chicken broth , low sodium
- 2 tsp wholegrain mustard
- 2 tsp dijon mustard
- 1 cup quinoa , rinsed
- 420g chicken breasts sliced into 1 inch pieces
- 1 small head broccoli ,sliced into florets
- 1/2 cup white cheddar ,grated
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Preheat oven to 180°C (350°F) and generously grease a casserole dish with olive oil.
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In a medium saucepan, heat the olive oil and fry the onion and red pepper until tender. Stir in the coconut milk, cornflour mixture, chicken broth, wholegrain mustard, dijon mustard and simmer until the sauce starts to thicken. Take the sauce off the heat and stir in the quinoa.
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Place the chicken 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.
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While the casserole bakes, place the broccoli florets 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.
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Once the chicken and quinoa are cooked through, stir the casserole with a wooden spoon, stir in the broccoli florets and top with the grated cheese. Bake for another 5 - 8 minutes, or until the cheese is melted and the broccoli is cooked to your liking.
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.
