YOUR SOLIN GENERATED RECIPE
Creamy Roasted Vegetable and Quinoa Bake
Tender roasted vegetables and protein-packed chicken are folded into fluffy quinoa with a velvety yogurt sauce and finished with a golden parmesan crust.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked quinoa
0.5 cup zucchini
0.5 cup red bell pepper
0.25 cup non-fat Greek yogurt
1 tbsp parmesan cheese
0.5 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the chicken breast, zucchini, and red bell pepper into bite-sized pieces.
Toss the chicken and vegetables on the baking sheet with olive oil, sea salt, black pepper, garlic powder, and dried oregano.
Roast in the oven for 15 to 18 minutes until the chicken is cooked through and the vegetables are tender.
In a medium mixing bowl, combine the roasted chicken and vegetables with the cooked quinoa and Greek yogurt, stirring until everything is well coated and creamy.
Transfer the mixture to a small oven-safe baking dish and sprinkle the top with parmesan cheese.
Place the dish under the broiler for 2 to 3 minutes until the cheese is melted and develops a golden brown crust.
Serve immediately while warm.