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Photo of Roasted veg and chicken grain bowl by WW

Roasted veg and chicken grain bowl

7
5
1
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
1
Difficulty
Easy

Ingredients

Pumpkin, butternut, raw

200 g, cut into 2cm pieces

Zucchini

1 medium, sliced

Button squash

2 individual, quartered

Kale

1 cup(s), (30g) coarsely chopped

Quinoa

¼ cup(s), (40g)

99% fat-free plain yoghurt

¼ cup(s), (60g)

Lemon juice

1 tsp

Ground turmeric

¼ tsp, (pinch)

Cooked skinless chicken breast

90 g, diced

Fresh flat-leaf parsley

1 tbs, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.

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