This one dish wonder is a super easy hot dish to make in advance and enjoy all week long!


1 cup quinoa, rinsed and uncooked
½ cup yellow onion, minced
½ cup frozen corn nibbles
1 cup water chestnuts, sliced and drained
2 medium red peppers, chopped into bite-sized pieces
16 oz chicken, diced into bite-sized pieces
½ cup hoisen sauce or gluten-free hoisen sauce
1 tablespoon minced garlic
2 tablespoons soy sauce or tamari (low sodium)
½ tablespoon fresh ginger, minced
1 cup water
1 cup cashews
Prep Talk

Preheat oven to 350ºF and spray a ceramic dish with coconut oil cooking spray.
Place 1 cup uncooked quinoa on the bottom of the casserole dish and layer on diced onion, corn, water chestnuts and red pepper on top. Place sliced chicken on top of veggies.
In a med bowl whisk together hoisen sauce, minced garlic, soy sauce, fresh ginger, and 1 cup of water.
Pour sauce evenly over chicken breast.
Bake at 350ºF for 45 minutes, uncovered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.