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Tender chicken, quinoa, white beans, courgettes and spinach baked together in one dish, then topped with bubbling, golden cheddar. It's an easy, comforting dinner with almost no hands-on time. Lean chicken and beans give plenty of protein to keep you full, and the quinoa, beans and vegetables add fibre.
1.
Heat the oven to 200°C (180°C fan).
2.
In the ovenproof dish, stir together the quinoa, beans, onion, garlic, courgettes, chicken, oil, oregano, chilli flakes and pepper.
3.
Dissolve the stock cube in 250ml boiling water and pour it over everything. Stir, spread out evenly, and cover tightly with foil.
4.
Bake until the quinoa is tender and the chicken is cooked through with no pink meat (30 minutes).
5.
Remove the foil, stir in the spinach until it wilts, and scatter the cheese over the top.
6.
Bake uncovered until golden and bubbling (10 minutes).
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Storage information
Cool within 1 hour, then cover and refrigerate for up to 2 days. Freeze in portions for up to 3 months and defrost overnight in the fridge. Reheat until steaming hot all the way through.
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