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Thai Peanut Chicken Quinoa Bake

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 6 servings


  • 1 cup quinoa uncooked
  • 1 lb chicken breast cut into bite-sized pieces
  • 2 cups riced cauliflower I bought a bag of pre- riced cauliflower but you can do it with a head of cauliflower in a food processor as well - just google cauliflower rice and you should be able to find a tutorial
  • 1/2 white onion finely diced
  • 1 red bell pepper diced
  • 12 ounces stir-fry vegetable mix I used one with broccoli, carrots, and snow peas
  • 1/4 cup peanut butter
  • 2 tablespoons Thai curry paste
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 1 16 ounce can full-fat coconut milk
  • 1 cup chicken broth


  • Preheat oven to 375 degrees F.
  • Spray 9x13" baking dish with cooking spray. I use one that is coconut oil based.
  • Spread quinoa evenly on bottom of dish.
  • Top with cauliflower rice, chicken, onion, bell pepper, and stir fry veggies.
  • In a food processor, add peanut butter, Thai curry paste, garlic, soy sauce, honey, sesame oil, and ginger, and pulse to blend well.
  • Add about 1/2 of the coconut milk and blend.
  • In a separate bowl, whisk together peanut sauce with remaining coconut milk and chicken broth and whisk to combine. Note: I tried doing this step all in the food processor but my food processor spilled over and made a mess, so that is why I recommend combining the remaining coconut milk and chicken broth in a separate bowl.
  • Pour mixture over baking dish.
  • Bake in preheated oven for 45-50 minutes, until chicken is cooked through, veggies are cooked tender and quinoa is fully cooked.
  • Serve and enjoy!