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 mozzarella chicken herb seasoning and a drizzle of olive oil. Season with salt and pepper and set aside to marinate.

Add cherry tomatoes, remaining garlic, mozzarella chicken herb seasoning and honey balsamic mix 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 in the centre. Bake, uncovered, for 18 minutes or until chicken is almost cooked through.

Meanwhile put white quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate and 2 cup 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.

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 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 the ends of the asparagus. Place chicken in a bowl with ¹⁄₂ the garlic, ¹⁄₂ Tsp of mozzarella chicken herb seasoning and a drizzle of olive oil. Season with salt and pepper and set aside to marinate.

Add cherry tomatoes, remaining garlic, mozzarella chicken herb seasoning and honey balsamic mix 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 in the centre. Bake, uncovered, for 18 minutes or until chicken is almost cooked through.

Meanwhile put white quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate and 2 cup 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.

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 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 the ends of the asparagus. Place chicken in a bowl with ¹⁄₂ the garlic, ¹⁄₂ Tsp of mozzarella chicken herb seasoning and a drizzle of olive oil. Season with salt and pepper and set aside to marinate.

Add cherry tomatoes, remaining garlic, mozzarella chicken herb seasoning and honey balsamic mix 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 in the centre. Bake, uncovered, for 18 minutes or until chicken is almost cooked through.

Meanwhile put white quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate and 1 cup 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.

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 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 the ends of the asparagus. Place chicken in a bowl with ¹⁄₂ the garlic, ¹⁄₂ Tsp of mozzarella chicken herb seasoning and a drizzle of olive oil. Season with salt and pepper and set aside to marinate.

Add cherry tomatoes, remaining garlic, mozzarella chicken herb seasoning and honey balsamic mix 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 in the centre. Bake, uncovered, for 18 minutes or until chicken is almost cooked through.

Meanwhile put white quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate and 1 cup 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.

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 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 the ends of the asparagus. Place chicken in a bowl with ¹⁄₂ the garlic, ¹⁄₂ Tsp of mozzarella chicken herb seasoning and a drizzle of olive oil. Season with salt and pepper and set aside to marinate.

Add cherry tomatoes, remaining garlic, mozzarella chicken herb seasoning and honey balsamic mix 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 in the centre. Bake, uncovered, for 18 minutes or until chicken is almost cooked through.

Meanwhile put white quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate and 1 cup 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.

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 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 the ends of the asparagus. Place chicken in a bowl with ¹⁄₂ the garlic, ¹⁄₂ Tsp of mozzarella chicken herb seasoning and a drizzle of olive oil. Season with salt and pepper and set aside to marinate.

Add cherry tomatoes, remaining garlic, mozzarella chicken herb seasoning and honey balsamic mix 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 in the centre. Bake, uncovered, for 18 minutes or until chicken is almost cooked through.

Meanwhile put white quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate and 1 cup 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.

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 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!