Chicken and Quinoa Casserole: great!
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Ingredients
- 2 stalks celery, finely chopped
- 1 large onion, finely chopped
- 2 Tbsp. coconut oil
- 8 chicken tenderloins
- 1/4 c Parmesan cheese
- 4c quinoa, cooked
- 1/4 c soft goat cheese
- 2 Tbsp. low-sodium chicken broth
- 2 Tbsp. dry white wine
- 1 tsp salt
- 1 tsp pepper
Directions
- Saute the onions and celery in the coconut oil,add salt and pepper. Put the Parmesan in a plastic baggie and put one tender in at a time to coat.
- In a non-stick skillet brown and cook the tenders. When cooked take kichen scissors and cut them into bite-sized pieces.
- Mix together the goat cheese, broth, and wine, and heat over low-medium heat until smooth. Add sauted vegetables to quinoa and add cheese mixture.
- Sprinkle chicken pieces over top and gently fold into quinoa. Cover with foil and bake about 20 minutes at 350ºF.
