 | | Directions |
- Bring the two cups of water to a boil and then add the quinoa. Reduce heat, cover and simmer for 15 minutes.
- During the last 5 minutes of cooking, add the broccoli to the top of the quinoa, cover and finish cooking until the broccoli is crisp tender. Remove from heat, uncover and set aside.
- Heat up 1 tbsp. of olive oil in a large skillet over medium high heat. Add the Panko crumbs and cook until browned; set aside.
- Add the remaining tbsp. of olive oil to a skillet and heat. Season the chicken breast with salt and pepper; place in the skillet and cook for 3 to 4 minutes per side or just until no longer pink in the middle. Remove from the skillet and set aside. Cut into bite-size pieces when slightly cooled.
- Add the butter to the skillet; melt over medium heat. Whisk in the flour and cook until lightly browned.
- Slowly whisk in the milk and cook until slightly thickened, approximately 3 to 4 minutes.
- Add the quinoa, broccoli, chicken, 1 cup of cheese, and the Greek yogurt; stir together. Season with salt and pepper as desired.
- Pour the mixture into the prepared baking dish and spread out evenly, Sprinkle the top with the remaining cup of cheese.
- Place in the preheated oven and cook until heated through and cheese is melted and slightly browned, approximately 15 minutes.
- Remove from the oven and sprinkle with the Panko breadcrumbs. Serve immediately.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: 9 x 13 baking dish
Servings: 8
|  | | Ingredients | | - | | 2 cups water |
| - | | 1 cup quinoa |
| - | | 1 head broccoli - cut into small bite size pieces. |
| - | | 2 tablespoons olive oil |
| - | | 1/3 cup panko breadcrumbs |
| - | | 3 boneless, skinless, chicken breasts |
| - | | Salt and pepper, to taste |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 2 cups milk |
| - | | 2 cups shredded cheddar cheese - divided |
| - | | 1/3 cup Greek yogurt - plain |
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