Wednesday, May 8, 2013


Cooking every week has become a must around my house and this recipe is a healthier version of {chicken and rice}

Most mornings I do some kind of cooking... either cooking hard boiled eggs, sautéing some veggies, or making some quinoa.  I have found cooking a little everyday and building your meals through out the week works best for us.  I don't waste as much either.  Squeezing in a pot of something here and there while feeding the babies or getting ready really helps!

Preheat oven to 400 degrees

4 cooked organic chicken breasts, cut in bite size cubes- I sauté in a nonstick pan with 1/4c of organic chicken stock or broth s/p
1 c organic quinoa cooked-how to cook quinoa i am laughing right now because i can hear my best girlfriend saying kwuh-NO-uh!
1/4c (or more) parmesan reggiano, grated
1/4c (or more) sharp cheddar cheese shredded, i like clothbound from Whole foods-super nutty
1 carton of low sodium organic chicken stock or broth i like
3 small organic zucchinis shredded- i use the large side of the cheese grater 
2 eggwhites and 1 whole egg
s/p to taste

mix chicken, quinoa, parmesan cheese, cheddar cheese, chicken stock, zucchini, and eggs all together. 

bake in shallow baking pan for 25 minutes or until golden brown on top.  Add tin foil if you prefer and remove at the beginning and then remove for last 10 minutes.



1 comment:

  1. i made it!!!! so good and a lot easier than i expected! I used too much broth at first, but just transferred the ingredients into a smaller dish and that saved it! Driscoe is eating it for lunch today, perfect texture for him!