Recipe by: Yumna Jawad, Feel Good Foodie
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into cubes
- 1 cup uncooked quinoa, rinsed
- 2 cups broccoli florets
- Salt and pepper, to taste
- 1 cup chicken broth
- 2 cups 2% milk
Preheat oven to 400 degrees F. Generously grease a 9- x 13-inch casserole dish with cooking spray.
In a small saucepan over medium heat, heat chicken broth and milk together. Slowly whisk in flour, garlic powder, Italian seasoning, salt and pepper until smooth. Add 2 cups water and whisk to combine.
Drizzle olive oil in the bottom of the casserole dish. Add chicken cubes and season with salt and pepper. Add quinoa and Havarti cheese on top, then pour sauce over the quinoa and chicken. Bake for 45 minutes, mixing halfway through to separate any clumped quinoa.
Blanch broccoli by cooking it for one minute in boiling water, then transferring to an ice bath to stop the cooking.
Remove casserole from oven and fold in broccoli. Sprinkle Grand Cru® cheese on top and return to oven until cheese melts, about 5 more minutes.
Remove from oven and let stand for a few minutes before serving.
Storage: Store leftovers in an airtight container. They will last 3 to 4 days in the fridge. To reheat, place in the microwave until warmed through. Reheat single serving portions or only reheat the full dish once as it contains chicken.
Make-Ahead Tips: You can prep the whole dish ahead of time — up to the point of baking — then cover it in foil and keep in the fridge until you are ready to bake. It will keep uncooked for a day or two, depending on the use by date of your chicken. You can also bake it, let it cool and keep covered in the fridge for 2 to 3 days and reheat it.
Substitutes: For best results, follow the recipe as is. However, here are a few substitutes that would work in this recipe:
*Instead of milk, use all chicken broth.
*I tested this recipe with a whole wheat white flour, but it will work with gluten-free flour.
*Replace the quinoa with rice or pasta of choice.