Confession: Frequently eating out or ordering takeout takes a toll on me. I just don’t feel great when I don’t eat well. Not surprising, right? That’s why simple, yet healthy and most importantly DELICIOUS go-to meals I can put together quickly are worth their weight in gold.
As I research, plan and strategize my transition to an AutoImmune Protocol (AIP) diet starting in the New Year, I’ve come to realize how important high-quality cooking oils are to overall health. European Extra Virgin Olive Oil is ideal for many reasons, and it’s the oil I used in this Healthy Chicken, Quinoa & Parmesan Casserole.
I received products for free from Mom’s Meet to test and post my honest opinions. Compensation was provided and this post may contain affiliate links.
I’ll share the recipe in a second, but first here are some facts about European Extra Virgin Olive Oil.
What is EVOO?
EVOO stands for Extra Virgin Olive Oil. Extra virgin olive oil comes from the “first press” of olives. No heat or chemicals are used in the process so it’s considered a cold press. To be considered extra virgin olive oil, peroxide levels must be very low and acidity must be virtually non-existent. Finally a panel of experts must taste it to detect any defects and also to assess positive attributes like fruitiness and spiciness. The attributes must be in harmonious balance for the oil to pass as extra virgin.
Why choose European Extra-Virgin Olive Oil? Farmers have been cultivating olive trees in Europe for thousands of years. They’ve evolved hundreds of different cultivars and optimized them to produce the most delicious yields.
European Extra Virgin Olive Oil has a high smoke point (400ºF) so it can be used for cooking or drizzled on as a finisher before serving. Much like fine wine, European Extra Virgin Olive Oil varies by region so some will be delicate and fruity (best for salad dressings) while others will be robust (best paired with hearty foods like steaks or spicy soups). It’s fun to test out several to find which ones you most enjoy.
Olitalia believes all great cooking revolves around great oil. Olitalia is the #1 brand most used by chefs in Italy and is now available for home cooking in the US. Look for Olitalia at Eataly locations. Check out Olitalia’s website here and follow them on Instagram here.
Let’s get to that recipe. This Healthy Chicken, Quinoa & Parmesan Casserole is super easy and I swear it’s even better the second day as leftovers. It’s a dish my entire family enjoys. Here’s how you make it:
| Healthy Chicken, Quinoa and Parmesan | Print |
- 4T European Extra Virgin Olive Oil (I used Olitalia)
- 1 lb Chicken Breast, Skinless and Sliced
- 1 Large Onion, Sliced
- 1 Zucchini, Sliced
- 1 Red Bell Pepper, Diced
- 3 Cloves Garlic, Chopped
- 3T Tomato Paste
- 1t Crushed Red Pepper Flakes
- 15oz. can Diced Tomatoes
- 4C Chicken Broth
- 6oz. Cooked Quinoa (I used tri-color)
- 1-1/2C Grated Parmesan
- 1T Toasted Pine Nuts
- 1 Large Handful Baby Spinach
- Chopped Fresh Basil
- Salt and Pepper to Taste
- In a large saucepan, heat the extra virgin olive oil, then add the chicken and cook over low heat.
- Add the onion and continue cooking for 5 more minutes.
- Add the zucchini and bell pepper and cook an additional 5 minutes.
- Add the garlic and stir for one minute.
- Stir in the tomato paste and crushed red pepper flakes.
- Add the diced tomatoes and chicken broth and bring to a simmer.
- Cook over low heat for 20 minutes.
- Add the cooked quinoa and cook an additional 5 minutes.
- Just before servings, mix in the Parmesan to melt slightly.
- Ladle into bowls and scatter baby spinach leaves, basil and pine nuts.
- Swirl with more extra virgin olive oil.
What’s a popular dish everyone loves in your house?
Thanks for the information on olive oil. I remember seeing the endless hills with olive trees in Andalusia, so impressive. We only buy EVOO, it’s worth the price!
Wow, Marcia…this looks yummy! Honestly, I didn’t realize there was such a difference in olive oils, so thanks for the info.I agree with your statement about leftovers…most of my creations ALWAYS taste better the next day 🙂
Thank you so much for posting this yummy recipe – I can’t wait to make it!
Also, who knew about the important of the cooking oils!
I completely agree with you on using high quality EVOO makes a huge difference. I also just don’t feel good when I eat out too much. It’s tough this time of the year. I am glad to read you you are easing into your new eating plan. This looks delish and I love the simple ingredients
This looks so yummy! I’ve been trying to eat more foods that aren’t inflammatory and I really do feel better! Looking forward to see what else you come up with!
Looks delicious. I’ve been wanting a quinoa recipe that the family will like. Thanks Marcia!