How to make broccoli with chicken and cheddar cheese
1 and a half tablespoons of canola oil
1 cup uncooked quinoa, washed and dried
1 and a quarter cup of water
350g fresh broccoli florets
350g boneless, skinless chicken breast, cut into small pieces
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 and a half cups of onions, chopped
5 cloves garlic, mashed
Half a cup of milk, low fat
2 and a half tablespoons of flour
1 and a half cups of unsalted chicken broth
50g of parmesan cheese, grated
Half a cup of mayonnaise
100g cheddar cheese, shredded
How to prepare
Heat a medium skillet over medium-high heat, add 1 and a half teaspoons of oil, and stir fry to coat the bottom. Add quinoa and cook for 2 minutes or until toasted, stirring constantly, pour 1 and a quarter cup of water, and bring the mixture to a boil. Cover the pot, reduce the heat and boil for 15 minutes or until the quinoa is tender, remove from the heat and leave for 5 minutes, then fluff with a fork.
Prepare the oven at 200 C
Microwave the broccoli as directed and reduce the cooking time to 2½ minutes.
Heat a pot over medium-high heat, cover the pot with light oil. Put the chicken and sprinkle with a pinch of salt and a pinch of pepper. Cook for 5 minutes or until browned, flipping occasionally and removing from pot.
Add the remaining 1 tablespoon of the oil to the pot, stir to cover, and saute the onions and garlic for 5 minutes.
Mix the milk and flour, stir with a whisk, then add the milk mixture, stock, and the remaining salt and pepper. Bring to a boil, stirring occasionally, cook for 2 minutes or until mixture thickens. Remove from the oven, cool slightly, then add the Parmesan and stir until the cheese melts. Stir in quinoa, broccoli, chicken, and mayonnaise.
Pour the mixture into a lightly oiled ceramic or glass dish. Sprinkle the cheddar. Bake in the prepared oven for 15 minutes or until cheese melts and bubbles form.
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