Name: Cheesy Turmeric Chicken Bake with Prosciutto, Green Beans & Quinoa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 3 (113 g) logs goat cheese; 0.68 kg green beans; 1 ½ lemons; 12 slices prosciutto; 1 ½ cups quinoa; cumin, ground; extra virgin olive oil; garlic powder; salt; turmeric, ground

Cheesy Turmeric Chicken Bake with Prosciutto, Green Beans & QuinoaCheesy Turmeric Chicken Bake with Prosciutto, Green Beans & Quinoa — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

3 (113 g) logs goat cheese

0.68 kg green beans

1 ½ lemons

12 slices prosciutto

1 ½ cups quinoa

cumin, ground

extra virgin olive oil

garlic powder

salt

turmeric, ground

Instructions

Preheat oven to 220°C (425°F).

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets.

Divide chicken between two baking dishes and season with spices on both sides.

Using a clean cutting board, cut or tear prosciutto into pieces and place on top of the seasoned chicken.

Wash, dry, and trim beans; divide into loose bundles and arrange on top of each cutlet.

Crumble cheese over the beans.

Wash and dry lemons. Zest and juice them over the chicken stacks; drizzle with oil.

Place baking dishes in the oven and bake until chicken is cooked through, about 25 minutes.

When the chicken is done, change oven setting to broil on high and, working in batches, broil each dish until the chicken and cheese are golden, 1-2 minutes.

To serve, divide quinoa and chicken-bean stacks between plates; drizzle with sauce from the dishes and enjoy!

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