Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound boneless chicken breasts, cut into cubes
• kosher salt and pepper
• 1/2 sweet onion, diced
• 2 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1 cup low sodium chicken broth
• 3/4 cup dry quinoa
• 2 cups roughly chopped broccoli
• 1 tablespoon chopped fresh thyme, plus more for topping
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese

Directions

1. Preheat the broiler to high.

2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the chicken and season with salt and pepper. Cook 8-10 minutes, stirring occasionally until the chicken is cooked through. Remove the chicken from the skillet.

3. To the skillet, add the remaining 1 tablespoon olive oil, and onion. Season with salt and pepper. Cook, stirring occasionally until the onion is fragrant, about 5 minutes. Stir in the flour and cook 1 minute.

4. Slowly pour in the milk and chicken broth and bring to a simmer. Add the quinoa, broccoli, thyme, and garlic powder. Stir back in the chicken. Reduce the heat to low, cover and cook 15-20 minutes or until the quinoa is tender. Remove from the heat and add the cheese. Transfer to the oven and broil for 2-3 minutes or until the cheese has melted.

5. Top with fresh thyme and EAT!

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