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dinner
One-Pot Chicken and Quinoa Bake
PostpartumAmericanEasyServes 245 min
Chicken breast pieces baked in a single casserole dish with quinoa and broth.
Complete proteins from the chicken help rebuild and heal maternal tissues after childbirth, while providing the building blocks needed for milk production. Quinoa adds a gentle source of complex carbohydrates and iron, giving steady energy for round-the-clock newborn care and helping restore maternal iron stores. The single-dish approach ensures you get maximum nutrition with minimal cleanup.
View Nutrition Facts
One serving≈590 kcal · 56 g protein
Calories590 kcal
Protein56 g
Carbs48 g · 2.6g sugar
Fat19 g · 4.9g sat
Fiber6.4 g
Sodium1,600 mg
Folate196 mcg DFE
Iron5.2 mg
Calcium277 mg
Choline180 mg
Iodine82 mcg
Vitamin D12 IU
Vitamin B120.7 mcg
DHA + EPA25 mg
Zinc4.1 mg
from its ingredients
Ingredients
12 oz chicken breast, cut into bite-sized pieces
¾ cup quinoa, rinsed
1 ½ cups chicken broth
1 cup cherry tomatoes, halved
2 cups spinach, roughly chopped
2 cloves garlic, minced
1 oz parmesan cheese, grated
1 tbsp olive oil
1 tsp italian seasoning
½ tsp salt
¼ tsp black pepper
Method
- 1Preheat the oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
- 2In the baking dish, mix the rinsed quinoa, chicken broth, minced garlic, olive oil, italian seasoning, salt, and black pepper.
- 3Nestle the chicken pieces and cherry tomatoes evenly into the liquid mixture.
- 4Cover the dish tightly with aluminum foil and bake for 30 minutes, or until the liquid is absorbed and the chicken is fully cooked through.
- 5Remove from the oven and carefully take off the foil. Stir in the chopped spinach until it wilts from the residual heat.
- 6Top with grated parmesan cheese and let it rest for 5 minutes before serving.
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