Roasted veg and chicken grain bowl
200 g, cut into 2cm pieces
1 medium, sliced
2 individual, cut into 2cm pieces
1 cup(s), (30g) coarsely chopped
¼ cup(s), (45g), rinsed
99% fat-free plain yoghurt
¼ cup(s), (60g)
Cooked skinless chicken breast
90 g, chopped
Fresh flat-leaf parsley
1 tbs, chopped
1 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Toss pumpkin, zucchini and squash together on prepared tray, then spread evenly. Lightly spray with oil and season with salt and pepper, and bake for 15 minutes. Remove from oven, turn vegetables over and add kale to tray. Bake for a further 15 minutes or until vegetables are tender and kale is crispy.
- Meanwhile, combine the quinoa and ½ cup (125ml) water in a medium saucepan. Place over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until the liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes to rest.
- Stir yoghurt, lemon juice and turmeric in a small bowl to combine. Layer quinoa, vegetables, chicken and parsley in a shallow bowl. Drizzle over yoghurt dressing to serve.