One Pan Cheesy Chicken and Broccoli with Quinoa

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 1/2 cups Broccoli florets, fresh
  • 2 cloves Garlic
  • 1/4 tsp Thyme, dry
  • 3/4 cup Yellow onion

• Canned Goods

  • 1 (14.5 oz can Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 oz Cheddar, sharp

Found on cookingclassy.com

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
• 3/4 cup chopped yellow onion
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 (14.5 oz) can low sodium-chicken broth (1 3/4 cup)
• 1 cup dry quinoa
• 1/4 tsp dry thyme
• 2 1/2 cups chopped fresh broccoli florets
• 4 oz shredded sharp cheddar (1 cup)

Directions

• Heat olive oil in a deep skillet over medium-high heat. Once hot, add onion and saute 2 minutes, then add chicken and cook 2 1/2 minutes stirring occasionally. Add garlic and saute 1 minute longer (chicken should be cooked on outsides but inside doesnt need to be fully cooked through at this point because it will boil and simmer). Add in broth, quinoa and thyme and season with salt and pepper to taste. Bring to a full boil then cover, reduce heat to a simmer and cook 12 minutes. Then quickly lift lid, sprinkle broccoli over top, recover and simmer about 8 minutes longer or until quinoa and broccoli have cooked through (it may have a little broth in the bottom still at this point and you can carefully drain it off if desired, just dont pour everything down the drain!). Sprinkle cheese over top, cover and heat 1 - 2 minute until cheese has melted.
• Recipe source: adapted from Number 2 Pencil