Ingredients
Equipment
Method
Cooking Steps:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped yellow onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the diced chicken breast to the skillet. Season with salt and freshly ground black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Once the chicken is cooked, add 1 cup of dry quinoa to the skillet along with the can of low sodium chicken broth and 1/4 teaspoon of dried thyme. Stir well to combine, ensuring the quinoa is evenly distributed.
- Increase the heat to high and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
- After 15 minutes, remove the lid and add the chopped fresh broccoli florets to the skillet. Stir to combine, then cover again and cook for an additional 5-7 minutes, or until the broccoli is tender but still vibrant green.
- Finally, sprinkle the shredded sharp cheddar cheese over the top of the chicken and quinoa mixture. Cover the skillet again and let it sit for 2-3 minutes, or until the cheese is melted and gooey.
Notes
- This recipe is perfect for meal prep; easily double the ingredients for quick lunches throughout the week.
- For an extra flavor boost, consider adding a splash of lemon juice or some red pepper flakes when serving.
- Don’t skip the cheese! It adds richness and depth that elevates the dish to comfort food status.