Caprese Chicken Quinoa Bake

Caprese Chicken Quinoa Bake

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.

Caprese Chicken Quinoa Recipe

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 deliciousif 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




About Essentially Erynne

• 📍Seattle • 📝 Writer • ➿ 3A/3B Curly Girl • 🦅 Ravenclaw • 🏃🏽‍♀️ #therunningmuggle

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