Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, sliced into strips
  • salt and pepper, to taste
  • 1 tablespoon unsalted butter
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken or vegetable stock
  • 3/4 cup milk or half and half cream
  • 1 tablespoon parsley, chopped
  • 2 cups fresh broccoli florets
  • 2 cups cooked quinoa
  • 1/2 cup Greek yogurt
  • 1 cup cheddar cheese, shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Panko breadcrumbs

Instruction

  • Preheat oven to 350°F. Grease a 9-inch square casserole dish.
  • Season sliced chicken breasts generously with salt and pepper.
  • Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook 3-4 minutes on each side, until browned. Set aside.
  • On the same skillet, melt butter over medium heat. Scrape the brown bits off the bottom of the pan. Add onions and sauté for 1 minute. Add garlic and sauté for another minute or 2 until onions are soft and translucent.
  • Add in flour and cook for 1 minute until lightly browned. Whisk in the chicken stock and milk. Bring to a boil and add parsley. Cook for 2 minutes, continuously whisking.
  • Turn heat down to low, add broccoli and simmer covered for 3 minutes.
  • Stir in quinoa, chicken, Greek yogurt, 3/4 cup of the cheese, salt and pepper. Toss to combine.
  • Spread mixture into the casserole dish. Bake for 12 minutes.
  • Sprinkle the remaining cheese and the Panko bread crumbs on top. Bake for another 5 minutes until cheese in melted and top is lightly browned.