January 6, 2021 by Jason Chan
This veggie-packed Fonio Chicken Bake is the perfect meal to make ahead of a busy week and continue to enjoy all week long. The recipe features hearty veggies, juicy chicken, melty cheese and the light but satiating ancient West African grain fonio. No need to worry about seasoning- Yassa! Fonio Pilaf is already bursting with chili, lime, and onion. For extra heat, add a splash of your favorite hot sauce.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1 pound 92% lean ground chicken
- 1 teaspoon tomato paste
- 1 red bell pepper, sliced ½ inch thick
- 1 medium zucchini, thinly sliced
- 1 cup crimini mushrooms, thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ⅔ cup low sodium chicken broth
- 1 package Yolélé Yassa! Fonio Pilaf, dry
- 1 cup shredded low fat mozzarella, plus extra to sprinkle on top
- 01 .
Preheat the oven to 350° F.
- 02 .
Heat olive oil in a large pan or dutch oven over medium-low heat. Add garlic and cook until fragrant, about 1-2 minutes.
- 03 .
Add onion and stir. Cook until onions are translucent, about 5 minutes.
- 04 .
Add the ground chicken to the pan and sprinkle with salt and pepper. Using a wooden spoon, break the ground chicken into small crumbly pieces as it cooks. Cook on medium heat for about 3-5 minutes or until the chicken is no longer pink.
- 05 .
Add tomato paste and mix thoroughly.
- 06 .
Pour ⅓ cup of the chicken broth to the pan. Add bell pepper, mix, and turn heat down to medium-low. Cover with lid for five minutes. Uncover and fold in zucchini. Cook uncovered for 5 minutes, stirring occasionally.
- 07 .
Fold in mushrooms and cook uncovered for another 5 minutes.
- 08 .
Add the remaining chicken broth and bring to a boil.
- 09 .
Pour the package of Yolélé Yassa! Fonio Pilaf into the pan and mix well to fully incorporate. Cover and remove from heat. Let sit for five minutes.
- 10 .
Remove lid and stir mixture. Add 1 cup of low fat mozzarella and mix.
- 11 .
Transfer to a greased glass or non-stick baking dish and sprinkle more shredded mozzarella on top.
- 12 .
Bake for 10 minutes. Remove from oven and allow to cool for 5-10 minutes. Divide into 6 pieces + enjoy!