Cheesy Quinoa Chicken Broccoli Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 cups reduced-sodium chicken broth
  • 1 cup reduced-fat milk, divided
  • 1 tsp. poultry seasoning
  • ½ cup all-purpose flour
  • 2 cups water, divided
  • 1 cup quinoa, rinsed if needed.
  • 1 pound boneless, skinless chicken breast, chopped into bite-sized pieces
  • 2 tbsp. your favorite seasoning blend (I used Montreal Steak Seasoning)
  • 3 cups fresh broccoli florets
  • ¼ shredded mozzarella cheese
Instructions
  1. Pre-heat the oven to 400 degrees and spray a 2¼ quart baking dish liberally with non-stick cooking spray.
  2. Bring the chicken stock and ½ cup of milk to low boil. Turn the heat down as low as possible, while keeping the low boil.
  3. Whisk the other ½ cup of milk with poultry seasoning and slowly add the flour (to avoid clumps). Whisking to combine.
  4. Add the flour mixture slowly to the boiling liquid. Whisking constantly until the sauce thickens. Remove from heat.
  5. Add one cup of water, quinoa, chicken and seasoning blend to the sauce. Stir to combine.
  6. Pour mixture into the prepared baking dish. Bake under-covered for 30-45 minutes, until the chicken is cooked through, the quinoa is done (it has popped and and the germ looks like a spiral) and the sauce has thickened.
  7. While the bake is in the oven, either cook the broccoli by steaming in a steam bag for 2 minutes in the microwave or place in boiling water. It will be bright green and still crisp. Run under cold water to stop to stop the cooking process. Set aside.
  8. When the quinoa chicken mixture is thickened add the broccoli and a little bit of water (up to 1 cup, but I used about ⅓ cup). Stir to get a creamy consistency.
  9. Top with cheese and bake for 5 minutes or so, just until the cheese melts.
Recipe by Becky's Best Bites at https://beckysbestbites.com/cheesy-quinoa-chicken-broccoli-bake/