Ingredients

1 lb boneless skinless chicken breasts, diced into 1-inch cubes

3/4 cup chopped yellow onion

1 Tbsp olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper

1 (14.5 oz) can low sodium-chicken broth (1 3/4 cup)

1 cup dry quinoa

1/4 tsp dry thyme

2 1/2 cups chopped fresh broccoli florets

4 oz shredded sharp cheddar (1 cup)

Directions

1. Heat olive oil in a deep skillet over medium-high heat.
2. Once hot, add onion and sauté 2 minutes, then add chicken and cook 2 1/2 minutes stirring occasionally.
3. Add garlic and sauté 1 minute longer (chicken should be cooked on outsides but inside doesn’t need to be fully cooked through at this point because it will boil and simmer).
4. Add in broth, quinoa and thyme and season with salt and pepper to taste. Bring to a full boil then cover, reduce heat to a simmer and cook 12 minutes.
5. Then quickly lift lid, sprinkle broccoli over top, recover and simmer about 8 minutes longer or until quinoa and broccoli have cooked through.
6. Sprinkle cheese over top, cover and heat 1 – 2 minute until cheese has melted.

Candisol omit cheese; HCL & BIL limit cheese (using non-processed, low-fat) & limit onions