Mozzarella, Tomato & Balsamic Chicken, Broccolini & Quinoa
  • Prep time: 30 minutes
  • Calories: 510
A deliciously easy garlic tomato baked chicken with mozzarella. It’s a one pan recipe that comes complete with roasted sweet balsamic tomatoes, cooked chicken with melty mozzarella and the most fantastic sauce for your quinoa and veg!

Prepare Ingredients:

Preheat oven to 180°C. Peel and mince garlic. Pick basil leaves, discarding stems. Trim ends off broccolini and cut in half. Pat dry chicken with paper towel and place in a bowl with half the garlic, half Tsp of herb seasoning and 1 Tbsp olive oil. Season with salt and pepper, set aside to marinate.

Bake Chicken & Tomato:

Add cherry tomatoes, remaining garlic, remaining herb seasoning, honey and balsamic vinegar to baking dish. Add a big pinch of salt and pepper and a few roughly torn basil leaves . Stir to combine. Move tomatoes around the edges and place the chicken in the centre. Bake uncovered 18 minutes or until chicken is almost cooked through.

Cook Quinoa:

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with chicken stock concentrate, 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.

Add Broccolini & Mozzarella:

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

You Plate It:

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