Healthy Chicken Broccoli Quinoa Casserole
Equipment
- Sheet pan
- Nonstick skillet
- Baking dish
Ingredients
- 1 cup quinoa
- 2 cups vegetable or chicken broth
- 3-4 cups broccoli florets cut into bite sized pieces
- 2 Tablespoons olive oil
- 1 pound boneless skinless chicken breast tenders cut into bite-size pieces
- Salt and pepper
- 1 cup lowfat milk
- ⅓ cup greek yogurt
- ½ teaspoon red pepper flakes
- 1 cup shredded cheddar cheese divided
- ¼ cup whole wheat breadcrumbs or panko (or gluten-free breadcrumbs)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Place broccoli in a bowl and toss with the olive oil. Place on a baking sheet and roast for 15-20 minutes until broccoli is starting to brown. Set aside.
- Cook quinoa according to package directions in vegetable or chicken broth.
- While quinoa is cooking, add olive oil to a nonstick skillet and heat over medium heat. Salt and pepper the chicken tenders and add to the skillet. Cook, stirring occasionally until just cooked for about 5 minutes.
- Lower oven temperature to 350°F.
- In a large bowl, combine the quinoa, milk, greek yogurt, half of the cheese, and red pepper flakes. Add the broccoli and chicken. Taste and adjust seasonings.
- Pour the mixture into a baking dish and top with remaining cheese. Sprinkle with breadcrumbs.
- Bake uncovered until the cheese is melted and heated through about 15-20 minutes.
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