Mediterranean chicken and quinoa bake

Mediterranean chicken and quinoa bake with tomatoes, pepper, mozzarella and oregano: a savoury oven classic with plenty of protein, fibre from quinoa and veg, and Mediterranean flavours.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 420 kcal per serving
• Protein: 34 g
• Fat: 16 g
• Carbs: 32 g

Ingredients

• 300 g chicken breast fillet
• 150 g quinoa
• 1 tin of chopped tomatoes
• 1 ball of mozzarella
• 1 tbsp olive oil
• 1 pepper
• 1 tsp oregano

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife · sieve

1. Rinse the quinoa thoroughly with hot water in a sieve. This removes the natural bitter coating on the surface. Then bring to the boil in 300 ml water and pre-cook, covered, over a low heat for 10 min.
2. Pat the chicken breast fillet dry and cut it into cubes. Deseed the pepper and chop it into small pieces too.
3. Heat the olive oil in a frying pan and briefly brown the chicken all over. It should take on colour but doesn't need to be cooked through yet.
4. Mix the quinoa with the chicken, pepper and chopped tomatoes in a baking dish. Add the oregano, salt, pepper and a little water or stock and smooth the top.
5. Tear the mozzarella into pieces or slice it and spread it over the mixture. Bake in the oven at 200 °C (180 °C fan) for 30–35 min until the quinoa is cooked and the cheese turns golden brown.
6. Serve hot and finish with a little extra oregano or a small drizzle of olive oil if you like.

Good to know

A bake that leaves you satisfied and content without much effort. Savoury, juicy and just right for days when things can be uncomplicated.

Swaps

Mozzarella → feta made from sheep's or goat's milk (often stronger in flavour, sometimes a little more calcium). Chicken breast → turkey breast (similar protein content, usually very lean). Quinoa → buckwheat (provides fibre and minerals, naturally gluten-free). Pepper → courgette (milder, juicy).

Allergens

The dish contains milk from the mozzarella; quinoa is naturally gluten-free, but if you use shop-bought stock, it's worth checking the ingredients. Well suited to children if mildly seasoned; during pregnancy make sure the chicken is cooked through and the mozzarella is pasteurised.