A few weeks ago I made this chicken parm baked quinoa… and it was delish + seemingly healthy.
I decided to dial up the spicy kick a bit and ordered “fire roasted” tomatoes with green chiles (not a great photo!) instead of just plain diced tomatoes.
I also added extra cracked red pepper and some diced jalapeno into the tomato sauce before mixing…
Those were my minor changes/additions to the recipe, and you can check out the original recipe here: Baked Quinoa Chicken Parmesan.
And it came out of the oven wonderfully!
I served it with a light spinach salad with olive oil and salt+pepper, and it was great. We loved the jalapeno and green chiles in the diced tomatoes – Hewitt loves spicy food, and I have learned to like it a lot more than I used to. It’s just a nice change to a typical chicken and tomato sauce dish.