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Chicken Quinoa Bake

June 1, 2014

Oh yes my friends…it’s healthy comfort food time! This dish was born out of my desire to get the step-kids to EAT damn it (they are so picky!) and also the fact that chicken has been on super-sale at the grocery store lately and it’s all that’s in my freezer.

Note: the easiest type of chicken for this would be boneless/skinless chicken breasts, however any cuts will work provided you’re willing to spend the time preparing the meat. I had thawed out drumsticks, so spent a good thirty minutes pulling off skin and cutting meat off bones. The things we do for love.

Ingredients (serves 4-6 depending on size of stomach)

  • 1lb chicken, cut into bite size pieces
  • 4 strips bacon, cooked and chopped (optional, but why wouldn’t you?!)
  • 1 cup quinoa (uncooked)
  • 2-3 cups broccoli florets
  • 2 cups no sodium chicken or veggie broth
  • 1 cup skim milk
  • Tiny pile shredded extra-old white cheddar (or your fav cheese)
  • 1 tsp or so of your favourite poultry seasoning

Preheat the oven to 425 degrees. Get yourself a casserole dish and grease with some EVOO or butter.

Pour the milk, broth, quinoa, bacon and some of the seasoning into the dish and stir to combine.  At this point you’re going to add your chicken. Sprinkle the rest of the seasoning on top if you’re so inclined. Maybe some salt and pepper too. Place it in the oven and bake uncovered for about 35 minutes or so.

While you’re waiting for the chicken to cook, blanch your broccoli by placing it in boiling water for a minute or two then run it under cold water. When the time is up, take the dish out of the oven and stir things around. Check the chicken and quinoa – are they cooked? Has the whole mess thickened up nicely? Good! Add the broccoli to the mix. Top it all with that pile of shredded goodness and pop back into the oven for another five to ten minutes.

BOOM! Done! Serve it with a salad on the side.

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