Chicken with Rice, Quinoa and Tomatoes
A one-pan baked dish of chicken fillet with rice and quinoa, topped with sliced tomatoes and finished with parsley. Note: 1 cup = 220 ml.
Ingredients
| 1 pc | chicken fillet | |
| 1/2 cup | 120 ml | rice |
| 1/2 cup | 120 ml | quinoa |
| 1/2 head | onion | |
| — | olive oil for frying | |
| — | parsley for sprinkling | |
| — | salt and black pepper, savory optional | |
| 2 pcs | tomatoes | |
| 3 cups | 720 ml | water or chicken broth |
Instructions
- Saute the onion in olive oil, then add the chicken cut into pieces.
- Meanwhile, wash the rice and quinoa very well, add them to the onion and chicken and braise for 2-3 minutes.
- Add the spices, transfer everything to a baking tray and pour in 3 cups of water.
- Arrange the tomatoes, sliced into rounds beforehand, on top and bake for about 30-40 minutes at 220C.
- Sprinkle with parsley before serving.