healthy choice
Chicken & Mediterranean Vegetable Tray Bake with Quinoa
recipe by
suzannah smart // smart dietetics
Super simple with minimal washing up, this recipe is a very easy healthy mid-week meal!
5 Serves
Dairy Free
Gluten Free
Ingredients
- 500g skinless chicken thighs (fat trimmed), diced
- 1 large red onion (240g), skin removed and diced
- 1 large eggplant (600g), diced into 2cm cubes
- 3 red capsicums (500g), deseeded and diced
- 2 zucchinis (400g), diced
- 2 x 250g punnets cherry tomatoes
- 1 cup (140g) seedless olives
- 2 tbsp mixed dried herbs
- 1 tbsp (20ml) olive oil
- 200g quinoa
Method
- Preheat oven to 180 degrees Celsius.
- Place all ingredients except quinoa into a large baking dish and toss through the herbs & olive oil. Bake in oven about 45-60 minutes, or until all ingredients are cooked.
- Meanwhile, cook quinoa according to packet instructions.
- Serve with the cooked chicken and vegetables.
