Happy Fall! My apartment is already filled with pumpkins and cute fall decor from Target because if I didn’t decorate would fall really be here?? I’m hoping the weather realizes that summer is over and we get some beautiful fall days. That being said you’ll be wanting to slow it down and make some time to cozy up after work.
This month the Recipe Redux challenged us to make a one pan meal. I consider this one pan because I always have quinoa cooked and ready in the fridge to use all week. It’s a very easy recipe and will make your weeknights easier. And feel free to add some hot sauce if necessary!
One Pan Chicken Quinoa Broccoli Bake
- 2 boneless skinless chicken breasts, cut into small pieces
- 1 cup quinoa, cooked
- 1 large head of broccoli, cut into florets
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper
- 1/2 cup Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1 tbsp Parmesan cheese
- 1 tbsp nutritional yeast
- 2 tbsp whole wheat breadcrumbs
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray. Layer in quinoa, chicken and broccoli. Sprinkle with garlic powder, onion powder, salt and pepper. Add chicken broth and Greek yogurt. Stir to combine. Layer top with cheddar cheese, Parmesan cheese, nutritional yeast and whole wheat breadcrumbs. Bake for 25 minutes covered with foil.Remove foil and cook for an additional 3-5 minutes or until the top is golden brown. Double up on the serving size if you’re feeling hungry!
Number of servings: 6 | Serving size: 1 cup
Calories: 275, total fat: 7 g, total carbohydrates: 24 g, dietary fiber: 2 g, sugars: 3 g, protein: 27 g
What’s your favorite easy weeknight meal? Tell me below!