If you’re anything like me, after a long day, you crave that warm, cheesy hug only a casserole can give. I’m Jordan Bell, coming at you from Asheville, NC, and I live for taking those heavy Southern comfort dishes—the ones that used to stall my 80-pound weight loss journey—and cleaning them up! That’s what the Easy Detox Recipes blog is all about. I needed food that felt familiar but fueled my new lifestyle.
That’s why I am so excited to share this High Protein Chicken and Quinoa Bake with you today. Seriously, this is the ultimate weeknight hero. It’s packed with protein, sneaky veggies, and that bubbly, golden-brown top we all dream about when we think of comfort food. It’s a complete one-pan wonder, which means less cleanup, and trust me, that’s a huge win on a Tuesday night!
This casserole proves you don’t have to sacrifice flavor or nutrition just because you’re short on time. I promise, once you try this High Protein Chicken and Quinoa Bake, it’s going straight into your regular rotation. Let’s get cooking!
Gathering Everything for Your High Protein Chicken and Quinoa Bake
Before we even think about turning on the stove, we need to gather our troops. This casserole comes together so quickly once the quinoa is done, so having everything measured out and prepped is key. I always call this my ‘mise en place’ moment—it keeps me calm when the cooking gets going!
Don’t skip rinsing that quinoa, though! I learned that the hard way once, and my casserole tasted like soap. Trust me, a good rinse makes all the difference in the final flavor of this High Protein Chicken and Quinoa Bake.
Essential Components for the High Protein Chicken and Quinoa Bake
Here is exactly what you’ll need to pull off this incredible, cheesy comfort dish. Make sure those veggies are chopped just right!
| Ingredient | Amount | Notes |
|---|---|---|
| Dry Quinoa | 1 cup | Must be well rinsed |
| Chicken Broth or Water | 2 cups | Low sodium is best |
| Cooked Chicken Breast | 2 cups | Diced or shredded |
| Olive Oil | 1 tablespoon | For sautéing |
| Onion | 1 small | Finely chopped |
| Celery | 2 stalks | Finely chopped |
| Red Bell Pepper | 1 | Diced |
| Garlic | 2 cloves | Minced |
| Tomato Passata (or sauce) | 2 cups | Smooth variety |
| Light Cream Cheese | 4 ounces | Cut into small cubes |
| Broccoli Florets | 3 cups | Small pieces |
| Cheddar Cheese | 1.25 cups total | Shredded from a block if possible! |
Equipment Required for This Casserole
You won’t need a ton of fancy gear for this one, which is why I love it for busy nights. Since this is a High Protein Chicken and Quinoa Bake, we need a few key pieces to get that quinoa cooked and everything mixed before it hits the oven.
You’ll need a medium saucepan for the quinoa, a large skillet for building that creamy sauce, a large mixing bowl—and don’t forget your 9×13 inch baking dish! That’s really it. Simple tools for maximum flavor!
Step-by-Step Instructions for the High Protein Chicken and Quinoa Bake
Okay, here’s where the magic happens! The trick to making this High Protein Chicken and Quinoa Bake feel effortless is timing. We want that quinoa done right when the sauce is ready to go, so we tackle that first.
Preparing the Quinoa Base
First things first: preheat your oven to 375°F and go ahead and grease that 9×13 inch baking dish. I like to use a little cooking spray and then wipe it around with a paper towel. Better safe than sorry when it comes to sticky casseroles!
Now, back to the quinoa. Remember what I said about rinsing? Do it! Seriously, rinse that cup of dry quinoa under running water until the water runs clear. In a medium saucepan, combine the rinsed quinoa, two cups of broth or water, salt, and pepper. Bring this up to a gentle boil over medium heat. Once it’s boiling, turn that heat way down to low, cover it tight, and let it simmer for about 15 to 20 minutes. You want all that liquid absorbed and the quinoa nice and fluffy. Once it’s done, take it off the heat, but leave the lid on while you work on the sauce. It keeps steaming!
Building the Creamy Tomato Sauce Base
While the quinoa is doing its thing, grab a large skillet. Heat up that tablespoon of olive oil over medium heat. Toss in your chopped onion and celery. You want these to soften up nicely, which usually takes about four minutes. Don’t rush this—soft veggies make a sweeter sauce!
Next, stir in the diced red bell pepper and the minced garlic. Cook them just until you can smell that wonderful garlic aroma, maybe two minutes. Now, pour in your tomato passata. This is where the creaminess comes in! Add those cubes of light cream cheese, the Italian herbs, and that smoked paprika. Stir continuously over gentle heat. The cream cheese will melt right into the tomato, creating this gorgeous, smooth, slightly tangy sauce. Let that simmer for about five minutes, just long enough for the flavors to meld.
Assembling and Baking the High Protein Chicken and Quinoa Bake
Time to bring it all together! Take the lid off your quinoa and fluff it up with a fork. In that big mixing bowl—the clean one, not the sauce skillet!—combine the warm, fluffy quinoa, your two cups of cooked chicken, those small broccoli florets, and the peas. Don’t forget to stir in one full cup of that shredded cheddar cheese right now. Taste a little bit! Does it need more salt or pepper? Adjust it now before it bakes.
Spoon that entire mixture evenly into your prepared baking dish. Make sure everything is spread out so every slice gets some chicken and veggies. Sprinkle that last quarter-cup of cheddar right over the top for that perfect golden crust. Pop it into the 375°F oven for 20 to 25 minutes. You are looking for the edges to be bubbling like crazy, and the cheese on top should be melted and turning brown. Always check that the center hits 165°F—that’s our safety check! When it comes out, let it sit on the counter for a good five to ten minutes. I know it’s hard, but letting it rest helps those slices hold their shape beautifully when you serve it.
Tips for Success with Your Cheesy Chicken Bake
Even though this High Protein Chicken and Quinoa Bake is super easy, a couple of little tricks I learned over time really take it from good to amazing. First, about that cheese: please, please grate it yourself from a block if you can! Pre-shredded cheese has anti-caking agents that stop it from getting that beautifully smooth, gooey melt we want in a casserole.
Also, remember that warm ingredients build a better bake. Make sure your quinoa is still warm when you mix it with the sauce, and use chicken that isn’t ice-cold right out of the fridge. This helps everything combine better and speeds up the oven time slightly. Finally, don’t skip the resting time! Seriously, that 10 minutes on the counter is crucial so your slices don’t turn into a sloppy pile when you serve them up.
Ingredient Notes and Simple Substitutions
One of the best things about making a big batch casserole like this High Protein Chicken and Quinoa Bake is how adaptable it is. You might not always have exactly what’s on the list, and that’s okay! If you don’t have chicken broth, water works just fine, but you might want to add a little extra pinch of salt to compensate for the flavor. That’s my go-to trick.
Need to swap the cheddar? Go for it! Monterey Jack melts beautifully, or even a Colby-Jack blend keeps that comfort factor high. If you’re out of broccoli, cauliflower florets are a fantastic swap. You want to keep the ratio of grain/protein/veggie roughly the same to keep that high-protein count where we want it. Just make sure whatever cheese you use is one you love the melt of!
Storing and Reheating Leftover High Protein Chicken and Quinoa Bake
I always hope for leftovers because this casserole tastes even better the next day, letting all those tomato and herb flavors really settle in. Storing it right is important so we keep that great texture for our next meal. You definitely want to let the casserole cool down almost completely before you cover it up tightly. Don’t worry about reheating it right away; it keeps well in the fridge for a few days!
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigeration | Up to 3 days | Covered tightly with foil or lid |
| Freezing | Up to 2 months | Thaw overnight in the fridge first |
| Reheating (Oven) | N/A | Bake at 350°F until warm throughout |
Frequently Asked Questions About This Recipe
I get so many questions about this dish because everyone wants it to be perfect for their busy schedule! Here are a few things I hear often regarding the High Protein Chicken and Quinoa Bake.
Q1. Can I really cut down on the prep time?
You can! The 20 minutes of prep time includes cooking the quinoa, which is hands-off time. If you use pre-cooked or rotisserie chicken, you save about 10 minutes right there. Also, if you chop your onion and celery the night before, that speeds things up immensely. The total active time is really low, I promise!
Q2. How can I boost the vegetables even more?
This is easy to do! Since we are adding the veggies raw to the mix, they steam beautifully in the oven. I often toss in a cup of chopped carrots along with the celery and onion, or even some chopped spinach right before I mix everything with the sauce. Just remember that adding too many watery veggies can make the final bake a little looser.
Q3. Is there a way to make this dairy-free?
It is tricky because the cream cheese is what makes the sauce so rich and helps bind everything! To make a dairy-free version of this High Protein Chicken and Quinoa Bake, you would need to substitute the cream cheese with a high-quality cashew cream blended with a little lemon juice for tang. Then, swap the cheddar for your favorite dairy-free shredded cheese blend. It won’t be quite the same, but it’ll still be cozy!
Q4. My quinoa always comes out gummy. What am I doing wrong?
The number one mistake is forgetting to rinse it! But if you rinsed it and it’s still gummy, you are probably simmering it too high. Make sure the heat is on the absolute lowest setting once it boils, and don’t lift that lid for those full 15 to 20 minutes. Steam is what cooks it perfectly.
Nutritional Information Estimate
When I’m making something this comforting, I always keep an eye on the macros, especially since this High Protein Chicken and Quinoa Bake is designed to fuel you after a workout or power you through a busy day. Remember, these numbers are based on my calculations for 6 servings and are just an estimate. Your actual values might shift slightly based on the exact brands and cuts you use!
| Nutrient | Approximate Value |
|---|---|
| Calories | 480 per serving |
| Protein | 38 grams |
| Fat | 15 grams |
| Carbohydrates | 45 grams |
This is a great balance for a wholesome meal, giving you a serious protein punch!
Share Your Perfect High Protein Chicken and Quinoa Bake
I really hope this recipe brings some cozy, healthy comfort to your kitchen. I put my whole heart into making sure this High Protein Chicken and Quinoa Bake is easy and delicious for you!
Once you try it, come right back here and let me know what you think! Did you jazz up the veggies? Did that cheese get perfectly golden? Drop a rating below and share your results in the comments. Seeing your beautiful bakes always makes my day! Follow along for more inspiration!
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Amazing 6-Ingredient High Protein Chicken and Quinoa Bake
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: N/A
Description
High protein chicken and quinoa bake with broccoli and a creamy tomato sauce is a cozy, cheesy one pan casserole perfect for cold weather weeknights. This recipe packs protein into a satisfying, family-friendly comfort dish that bakes up bubbly and golden.
Ingredients
- 1 cup dry quinoa, well rinsed
- 2 cups low sodium chicken broth or water
- 2 cups cooked chicken breast, diced or shredded
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups smooth tomato passata or strained tomato sauce
- 4 ounces light cream cheese, cut into small cubes
- 1 teaspoon dried Italian herb blend
- 0.5 teaspoon smoked paprika
- 3 cups small broccoli florets
- 1 cup peas, fresh or frozen and thawed
- 1.25 cups shredded cheddar cheese, divided (1 cup and 0.25 cup)
Instructions
- Rinse quinoa well. Add quinoa, chicken broth, salt, and pepper to a saucepan. Bring to a gentle boil over medium heat.
- Reduce heat to low, cover, and simmer for 15 to 20 minutes until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
- While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and celery and cook until softened, about 4 minutes.
- Stir in red bell pepper and garlic. Cook for 2 minutes until fragrant.
- Pour in tomato passata. Add cream cheese cubes, dried herbs, and smoked paprika. Stir and simmer gently for 5 minutes until the sauce is smooth.
- Heat your oven to 375°F. Lightly grease a 9 by 13 inch baking dish.
- In a large bowl, combine the cooked quinoa, cooked chicken, broccoli florets, peas, 1 cup of cheddar cheese, and the warm tomato cream sauce. Taste and adjust seasoning.
- Spoon the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining 0.25 cup cheddar over the top.
- Bake for 20 to 25 minutes until the casserole is bubbling and the top cheese is golden.
- Check that the center reaches 165°F before serving.
- Let the bake rest for 5 to 10 minutes before slicing and serving.
Notes
- Rinse quinoa thoroughly to remove bitterness.
- Cut broccoli florets small for even tenderness during the bake.
- Use warm quinoa and sauce to speed up oven time.
- Shred cheese from a block for a smoother melt.
- Allow the casserole to rest so slices hold their shape.
- Leftovers keep refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: N/A
- Sodium: N/A
- Fat: 15 grams
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45 grams
- Fiber: N/A
- Protein: 38 grams
- Cholesterol: N/A
