Chicken, Broccoli, Quinoa Bake

Who doesn’t love a hot cheesy bake?  Get rid of those full of crap sauce jars you have in your cupboard, ditch the pasta and try this variation on a bake with Greek Yogurt and Quinoa.  You won’t be disappointed.

Serves 2 / calories per serving = 395 cals

Macros per serving:

  • FAT – 14g
  • CARBS – 24g
  • PROTEIN – 44g

Ingredients:

  • 250g raw chicken breast (purchased from Athleat high quality meats)
  • 250g broccoli florets
  • 80g mushrooms, chopped
  • 150g red onion, diced
  • 200g Greek yogurt
  • 1 ball fresh mozzarella, diced
  • 1tsp wholegrain mustard
  • 50g quinoa, cooked
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • Salt and Pepper

 

How to prepare:

  1. Pre-heat oven to 180c fan / 200c electric / gas mark 6
  2. In an oven proof dish throw in the diced onion and place the raw chicken on top. Roast in oven for around 15 minutes until the chicken is cooked through but still juicy (it’s ok for the chicken to be slightly undercooked at this stage as it returns to the oven to bake later)
  3. After 15 mins remove the chicken and onions, chop the chicken into bite-sized pieces and allow to cool.
  4. Meanwhile, cook the quinoa according to instructions on the packet and leave to cool.
  5. Steam or boil the broccoli for around 3 minutes to soften (you still want it with some crunch at this stage) and allow to cool
  6. Once the chicken, quinoa and broccoli has cooled: in a large bowl, mix together the yogurt, mustard, basil, oregano, salt and pepper to make a sauce, then throw in the rest of the ingredients making sure everything gets coated in the yogurt sauce, then place mixture in a baking dish and return to the oven for around 20 minutes to melt the mozzarella and make a hot delicious bake.

Enjoy.

 

 

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