This Cheesy Chicken, Broccoli, and Quinoa Casserole is super yummy and makes BIG portions! It can easily be made ahead of time and placed in the fridge until ready to bake. Take it out of the fridge 20-30 minutes before you are ready to bake it. Leftovers are delish and this is an all around perfect meal for the whole family. It is also 21 Day Fix approved!
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2 cups cooked quinoa
1 tsp olive or coconut oil
1 lb raw chicken breasts, cut into bite sized pieces
6 cups broccoli florets, chopped
1/4 cup white onion, chopped
4 garlic cloves, minced
1.5 cups shredded cheddar cheese, divided
1 tbsp whole wheat flour
1 cup milk (or almond milk)
1.5 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
2 tsp dried parsley
1/2 tsp black pepper
1/4 tsp cayenne pepper
Preheat oven to 375. Cook quinoa according to package directions.
While quinoa is cooking, heat oil over medium-low heat in a large skillet. Add onions and cook until almost translucent. Add garlic and cook for 1 minute. Increase heat to medium-hight and add the cubed chicken. Stir in spices and saute until cooked through. Transfer to a large bowl.
While chicken is cooking, steam or boil the broccoli until crisp-tender. Do not overcook the broccoli as it will soften further in the oven. Add the broccoli to the bowl with the chicken along with the cooked quinoa.
In a small saucepan, whisk together 1 tbsp flour and 1/4 cup milk. Place over medium heat and add the remaining 3/4 cup milk. Heat, stirring constantly, until thickened. Remove from heat and stir in 1 cup of cheese.
Pour sauce over chicken mixture and stir until ingredients are combined and evenly coated. Add to a baking dish coated with cooking spray. Sprinkle the additional cheese over the top. Bake for 20 minutes. Remove from oven an allow to sit for 5-10 minutes before serving.
21 Day Fix: 1 red, 1 green, 1 yellow, 1 blue
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