QUINOA CHICKEN BROCCOLI

serves 8
recommended sides: salad, jello salad, steamed veggies
INGREDIENTS:

1 cup quinoa, rinsed and drained

1 head broccoli, cut into florets and finely chopped

2 tablespoons olive oil, divided

1/3 cup panko or regular bread crumbs

4 boneless, skinless thin-sliced chicken breasts

salt and pepper, to taste

2 tablespoons butter

2 tablespoons flour

2 cups milk

1 1/2 cups shredded cheddar cheese, divided

1/3 cup greek yogurt

Preheat oven to 350 degrees. Lightly oil an 9x13 baking dish or coat with nonstick spray.

In a large pot of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.  Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko or breadcrumbs and cook, stirring, until browned and toasted, about 3 minutes; set aside.  Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.

Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and yogurt; season with salt and pepper, to taste.  Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.  Serve immediately, sprinkled with breadcrumbs.