I got so excited when I saw the recipe for this skillet dinner on Cooking Classy. I am a fan of anything that is covered with cheese. Add a new use for leftover chicken, make it healthy, and do it all in one skillet?! Obsessed.
cheesy chicken and broccoli quinoa skillet
- 1 T extra virgin olive oil
- 1 c medium yellow onion, diced
- 6 cloves garlic, minced
- salt and pepper
- 2 c chicken stock
- 1 c dry quinoa
- 1/4 t dry thyme
- 2 1/2 c chopped broccoli florets, fresh or frozen
- 1 c shredded sharp cheddar
- 2 c precooked, shredded chicken
Heat skillet over medium-high heat. Add onion and cook for 2 minutes. Add the garlic, and cook for 1 more minute. Season with 1 t salt and 1/2 t pepper. Stir in the broth, quinoa, and thyme, and bring to a boil.
Reduce heat to low, cover, and cook for 12 minutes. Sprinkle the broccoli on top, recover, and cook for another 5 minutes. Remove the cover again, and add the chicken. Stir all the ingredients together, recover, and cook for another 3 minutes.
Taste the quinoa, and season with more salt and pepper if needed. If there is still liquid at the bottom of the skillet, cook uncovered until most of the liquid is cooked off. Sprinkle the cheese on top of the skillet. Turn off the heat and cover for about 2 minutes, or until the cheese is melted. Serve immediately.
Store in an airtight container in the refrigerator for up to 4 days.
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