Ingredients
1lbchicken breasts,boneless, skinless, diced into 1-inch cubes
¾cupyellow onion,chopped
1tbspolive oil
2garlic cloves,minced
salt and freshly ground black pepper
14.5ozchicken broth,(1 can or 1¾ cups), low sodium
1cupdry quinoa
¼tspdried thyme
2½cupsfresh broccoli florets,chopped
4ozsharp cheddar,(1 cup), shredded
Preparation
Heat the olive oil in a deep skillet over medium-high heat. Once hot, add the onion and sauté for 2 minutes, then add the chicken and cook for 2 ½ minutes, stirring occasionally.
Add garlic and sauté for 1 minute longer.*
Add in the 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 for 12 minutes.
Then quickly lift the lid, sprinkle broccoli over top, recover and simmer for about 8 minutes longer or until the quinoa and broccoli have cooked through. Carefully drain the remaining broth, if desired, but do not pour everything.
Sprinkle cheese over the top, cover, and heat 1 to 2 minutes until cheese has melted.
Serve warm, and enjoy!
