This flavorful dish is the perfect weeknight meal that is filling, relatively healthy, and sure to please the taste buds!
Anyone who knows me knows how much I looooooove Italian food, well this twist on an Italian staple is a cookbook must have! The combination of mozzarella, tomatoes, and basil is pure ECSTASY to me and who doesn’t love a good casserole?! Lately, I’ve been cooking dishes that are hearty enough to keep me full after a long run while also still being relatively healthy.
My tiny Seattle apartment is limited on stove space so I used my Instant Pot to cook the chicken, plus it does all the work for me so I just set the time & don’t think about it until I hear the beep. Sidebar: if you haven’t jumped on the Instant Pot bandwagon then HOP TO IT because if you ask anyone who owns it you’ll know how much it changes your life! I topped the chicken breasts with a little Italian seasoning, added a cup of water, pushed the “meat” button & let it work it’s magic! You could, of course, bake some chicken breasts ahead while working on the quinoa or the sauce, you could even buy a pre-made rotisserie chicken and shred it to save on time; I work 4 jobs so I am all about convenience these days.
One of the reasons I love casserole dishes is because you can toss everything into a pan, push it in the oven and BAM, you have a yummy dinner along with leftovers for the week! This recipe is family style so it makes a lot, but trust me when I say that heating it up the next day is just as delicious, if not better!
BONUS: This recipe can easily be converted for vegetarians or vegans!
- Chicken for fried tofu
- Half & half for coconut cream
- Chicken broth for vegetable broth
- Mozzarella/Parmesan cheese for your favorite vegan substitute