Solid, gooey comfort nourishment with no of the blame!
Jason and I have chosen to have a smaller than expected escape after his graduation in May. He's been in engineering graduate school throughout the previous 3 years, and seeing this is the last break he'll ever have, we will fly a stunning retreat to Cabo for 5 entire days! That being stated, I have 2 months to prepare for swimsuit season, and since I love nourishment an excessive amount to "diet", I've helped up an exemplary solace nourishment top pick.
This meal is made totally without any preparation with solid fixings – however have no dread – there's a lot of cheddar, richness, toasted breadcrumbs for that additional crunch, and a general parity of veggies and quinoa for that additional protein. Also, if Jason, the record-breaking quinoa hater, ate up this without looking into, well, I'm certain your pickiest of eaters will simply eat this up as well!
Also try our recipe : THE BEST MEXICAN STREET CORN #vegetarian #easy #mexican #corn #recipe
- 1 cup quinoa
- 1 head broccoli, cut into florets and finely chopped
- 2 tablespoon olive oil, divided
- 1/3 cup Panko*
- 3 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/3 cup Greek yogurt
DIRECTIONS:
- Preheat oven to 350 degrees F. Lightly oil an 9×13 baking dish or coat with nonstick spray.
- In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.
- Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
- Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
- Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.
- Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.
- Serve immediately, sprinkled with Panko, if desired.
Source : bit.ly/2NJllxK
Read more our recipe : Lemon Parmesan Shrimp Pasta #vegetarian #shrimp #parmesan #cauliflower #easy
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