Baked Mozzarella Chicken with Tomatoes, Asparagus, Broccoli & Quinoa

Preheat oven to 180°C. Peel and mince garlic. Pick basil leaves, discarding stems. Cut broccoli into bite size florets. Trim the ends of the asparagus. Place chicken in a bowl with ¹⁄₂ the garlic, ¹⁄₂ Tsp of herb seasoning and 1-2 Tbsp olive oil. Season with salt and pepper, set aside to marinate.

Tip! If you have the extra time, the chicken can be marinated for a few hours, even overnight if you prefer a deeper flavour.

Add tomatoes, remaining garlic and herb seasoning and honey balsamic vinegar to baking dish. Season with salt and pepper. Add a few basil leaves roughly torn (reserving some for garnish) and stir to combine. Move tomatoes around the edges and place the chicken breast in the centre. Bake, uncovered, for 18 minutes or until chicken is almost cooked through.

Meanwhile put quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate and 2 cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all the liquid has been soaked up and quinoa is tender and fluffy.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

After the chicken has been baking for 18 minutes, carefully remove baking dish from the oven (try not to drool, it'll smell amazing). Add the broccoli and asparagus around the edges of the baking dish and sprinkle grated pizza cheese over the chicken. Return to the oven, just long enough for the cheese to melt (about 10 more minutes).

Divide quinoa between plates and serve chicken and vegetables alongside. Spoon over sauce from the baking dish and garnish with basil. Enjoy!

Preheat oven to 180°C. Peel and mince garlic. Pick basil leaves, discarding stems. Cut broccoli into bite size florets. Trim ends of the asparagus. Place chicken in a bowl with ¹⁄₂ the garlic, ¹⁄₂ Tsp of herb seasoning and 2 Tbsp olive oil. Season with salt and pepper, set aside to marinate.

Tip! If you have the extra time, the chicken can be marinated for a few hours, even overnight if you prefer a deeper flavour.

Add tomatoes, remaining garlic and herb seasoning and honey balsamic vinegar to baking dish. Season with salt and pepper. Add a few basil leaves roughly torn (reserving some for garnish) and stir to combine. Move tomatoes around the edges and place the chicken breast in the centre. Bake, uncovered, for 18 minutes or until chicken is almost cooked through.

Meanwhile put quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate and 2 cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all the liquid has been soaked up and quinoa is tender and fluffy.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

After the chicken has been baking for 18 minutes, carefully remove baking dish from the oven (try not to drool, it'll smell amazing). Add the broccoli and asparagus around the edges of the baking dish and sprinkle grated pizza cheese over the chicken. Return to the oven, just long enough for the cheese to melt (about 10 more minutes).

Divide quinoa between plates and serve chicken and vegetables alongside. Spoon over sauce from the baking dish and garnish with basil. Enjoy!