dinner · lunch · West African-inspired
Peanut Tomato Chicken & Potato Quinoa Bake
A rich quinoa bake with chicken breast, potato, and a peanut tomato finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1½ lb chicken breast, cut into pieces
- 4 cups potato, diced
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp peanut butter
- 2 tbsp tomato paste
- 1 tbsp ginger, grated
- 3 cups quinoa
- ¾ cups vegetable broth
Equipment
Baking dish
How to make it
- 1
Heat the oven to 375°F. Mix the quinoa, chicken breast, potato, vegetable broth, olive oil, salt, and peanut butter, tomato paste, ginger in a baking dish.
- 2
Bake until hot and lightly browned. Cook the chicken breast until the center reaches 165°F.
- 3
Rest for 8 minutes before cutting into portions.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: egg-free, gluten-free, sesame-free, soy-free, tree-nut-free.
Contains peanut and milk. Packaged ingredients can vary, so check labels and cross-contact information.