- 2 cups water
- 1 cup quinoa
- 2 small heads broccoli (8 ounces each), cut into bite-size pieces (about 5 cups)
- 1 tablespoon extra-virgin olive oil
- 2 boneless, skinless chicken breasts (8 ounces each), cut into 1-inch cubes
- 4 teaspoons salt-free garlic-and-herb seasoning, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 3 medium scallions, sliced (about 1 cup)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons finely chopped fresh thyme, plus leaves for garnish
- 2 cups low-fat milk, at room temperature
- 2 cups shredded Colby-Jack cheese (8 ounces), divided
Cook the Quinoa:
- Preheat oven to 350°F with rack in top third position.
- Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Combine 2 cups of water and 1 cup of quinoa in a large saucepan; bring to a boil over medium-high heat.
- Reduce heat to medium-low; cover and cook for 10 minutes.
- Add broccoli pieces (do not stir); cover and continue cooking until the water is absorbed, 3 to 5 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
- Transfer the mixture to the prepared baking dish.
Cook the chicken:
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat.
- Season cubed chicken with 1 teaspoon garlic-and-herb seasoning and ¼ teaspoon each salt and pepper.
- Add to the skillet; cook, undisturbed, until golden on one side, about 6 minutes.
- Transfer the chicken to the baking dish and stir to combine.
- Do not wipe the skillet clean.
Cook the Rest:
- Add sliced scallions and 2 tablespoons butter to the skillet.
- Cook over medium heat, stirring occasionally, until the scallions are bright green and the butter is melted, about 30 seconds.
- Stir in 2 tablespoons flour, 2 teaspoons thyme and the remaining 3 teaspoons garlic-and-herb seasoning and ½ teaspoon salt.
- Cook, stirring constantly, until fragrant, about 1 minute.
- Gradually whisk in 2 cups milk; cook, stirring often, until thickened, about 5 minutes.
- Remove from heat and stir in 1 cup cheese until melted.
- Pour the sauce over the quinoa mixture in the baking dish and stir to combine. Sprinkle with the remaining 1 cup cheese.
- Cover with foil and bake until the chicken is cooked through (an instant-read thermometer inserted in a piece of chicken registers 165°F), 15 to 20 minutes.
- Remove from oven and increase oven temperature to broil.
- Discard the foil and broil until the cheese is melted and lightly browned in spots, about 5 minutes.
- Garnish with thyme leaves, if desired.
Note: Not everyone can eat broccoli. I suggest replacing it with Fresh Green Beans