Kathleen’s Chicken & Broccoli Quinoa Bake

This recipe came together on a cold night when I wanted a one pot meal that was quick and easy. It’s a great healthy weeknight dinner that’s also DELISH! You can add any veggies or greens that you have in the fridge - you really can’t mess this recipe up! Enjoy!

Ingredients

• 4 boneless skinless chicken breasts
• Zest and juice of 1 large lemon
• 3 tablespoons butter
• 1 cup quinoa
• 1/4 cup of white wine
• 2 cups chicken broth
• Flour for dredging the chicken (you can use almond flour if gluten free for Joanna Carre!)
• Salt and pepper to taste
• Couple dashes of paprika (optional)
• Pinch of red pepper flakes (optional)
• Head of Broccoli, chopped with stems removed so it’s just the florets

Instructions

• Heat oven to 350°.
• Generously salt and pepper the chicken, then dredge in flour until evenly coated. In heavy oven safe skillet (I used cast iron), brown chicken in olive oil at high heat until both sides are toasty brown. Remove.
• Deglaze with white wine and scrape up the bits. Add butter and melt and stir. Add lemon and zest, red pepper flakes, paprika, and chicken broth and bring to a boil.
• Add the quinoa, stir, and then turn off the heat.
• Tuck the chicken breasts into the mixture and surround it with the broccoli (try not to submerge the broccoli into the broth - try to keep towards the top so they get charred)
• Drizzle olive oil and a little salt to the broccoli.
• Squeeze more lemon over the chicken breasts.
• Bake at 350 for 15-20 minutes and then broil on high for 1 minute at the end until broccoli is charred. Test to make sure the quinoa is cooked through before taking out of the oven (may need a couple more minutes). Dig in!