Prep time: 10 minutes

Cook time: 45 minutes

Serves: 2-3

Ingredients:

  • 2 Tb. olive oil, plus a bit more to grease pan
  • 2 Tb. flour
  • 1 cup whole milk
  • 1 cup reduced sodium chicken broth
  • ½ tsp. salt
  • ½ tsp. poultry seasoning
  • Dash paprika
  • Dash cayenne pepper
  • 2 lbs. chicken breasts, cut into ½-inch pieces
  • 1 cup uncooked quinoa, rinsed
  • ½ cup bacon, cooked and crumbled
  • 3 cups fresh broccoli florets
  • 1 cup shredded gruyere cheese

Directions:

  • 1

    Preheat the oven to 400°F. Generously grease a square baking dish with olive oil.

  • 2

    In a medium-sized skillet, heat oil and whisk in flour. Continue whisking until mixture bubbles and toasts to a golden-brown color.

  • 3

    Carefully whisk in milk and chicken broth. Continue cooking and whisking until sauce becomes foamy and creamy. Turn off heat and set aside.

  • 4

    In a separate small bowl, combine salt, poultry seasoning, paprika and cayenne then sprinkle over chicken. Set aside.

  • 5

    In the prepared casserole dish, combine the rinsed quinoa with the sauce from step two and prepared bacon. Lay the chicken breasts over the top of the quinoa mixture.

  • 6

    Bake uncovered for 45 minutes or until quinoa fully absorbs the liquid.

  • 7

    While the casserole is in the oven, place the broccoli in salted boiling water for 1 minute or until it turns bright green. Strain it in a fine mesh sieve. Run the broccoli under cold water until it’s fully cooled or place the sieve in a large bowl of ice water. Shake off excess water and set aside.

  • 8

    Remove the casserole from the oven. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli on top followed by cheese. Bake for 5 minutes, then set on broil and continue cooking until the cheese becomes bubbly and golden brown.

  • 9

    Serve immediately.