Crispy Quinoa, Butternut & Chicken Bowl

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!