Crispy Quinoa, Butternut & Chicken Bowl

Utensils

Oven, Stovetop and Frying pan.

Recipe

• Step 1
  Preheat the oven to 400°F. If desired, peel the butternut squash. Cut it in half lengthwise & scoop out the seeds. Slice the butternut into cubes.
• Step 2
  On a sheet pan lined with parchment paper, add the butternut squash. Add a drizzle of olive oil & season with salt & pepper. Mix & bake for 25-30 min at 400°F.
• Step 3
  After 30 min, remove the sheet pan from the oven. Push the butternut to one side of the sheet pan & spread the quinoa onto the pan. Season it with paprika, salt, pepper & a drizzle of olive oil. Mix & bake for 15-20 min at 400°F, stirring the quinoa regularly.
• Step 4
  Meanwhile, cut the chicken into bite-sized pieces.
• Step 5
  Heat a drizzle of olive oil in a frying pan over medium heat. Add the chicken. Season with salt & pepper. Cook for 4-5 min on each side, or until fully cooked.
• Step 6
  In the meantime, prepare the yogurt sauce. In a bowl, add: the Greek yogurt, grated garlic & a drizzle of olive oil. Mix to combine. Season with salt & pepper. Set aside in the fridge until serving.
• Step 7
  Once the butternut squash is cooked through & the quinoa is golden & crispy, remove the sheet pan from the oven. Serve the crispy quinoa with the butternut & grilled chicken. Add the yogurt sauce & re-season everything to taste. Enjoy!