Cheesy Chicken Broccoli Quinoa Bake with Spring Herbs
This comforting one-dish bake combines tender chicken, fresh spring broccoli, and protein-rich quinoa smothered in a creamy cheese sauce. Perfect for busy weeknights, it's naturally gluten-free and packed with wholesome ingredients the whole family will love.
Ingredients
- 500g boneless skinless chicken breast, cut into bite-sized pieces
- 200g quinoa, rinsed
- 480ml gluten-free chicken stock
- 300g broccoli florets, cut into small pieces
- 200g cream cheese, softened
- 150g mature cheddar cheese, grated
- 120ml milk
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 50g parmesan cheese, grated
Instructions
Preheat the oven to 190°C (375°F) and lightly grease a 9x13 inch baking dish.
Cook quinoa in chicken stock according to package directions until fluffy, about 15 minutes. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with paprika, salt, and pepper, then cook for 6-7 minutes until golden and internal temperature reaches 75°C (165°F). Remove and set aside.
In the same skillet, sauté onion and garlic for 3 minutes until softened. Add broccoli florets and cook for 4 minutes until bright green and slightly tender.
Reduce heat to low and add cream cheese and milk, stirring until smooth. Add cheddar cheese and dried thyme, stirring until melted and creamy.
Combine cooked quinoa, chicken, broccoli mixture, and cheese sauce in a large bowl. Mix well and transfer to the prepared baking dish.
Top evenly with grated parmesan cheese and bake uncovered for 20-25 minutes until bubbly and golden on top.
Remove from oven and let rest for 5 minutes. Garnish with fresh chives before serving.
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