Creamy Chicken Broccoli Quinoa Skillet

Creamy Chicken Broccoli Quinoa Skillet

This creamy chicken broccoli quinoa skillet is an effortless, healthy meal made like a stir fry. It’s gluten-free, dairy-free, and acceptable for meal preparation.. A hearty novel amalgamation with chicken and broccoli, this simple skillet is prepped on the stovetop in a cast-iron skillet, then baked until gooey and golden.


It’s effortless to create an endless array of quick skillet meals if you keep a few go-to items in your freezer and pantry… Chicken, ground beef, pasta, canned tomatoes, peppers, onions, and rice, and quinoa are a good start. Creamy chicken broccoli quinoa skillet involves all the nutrients you want to load up with!

 

Ingredients
  • 1 lb boneless skinless chicken breast
  • 3 cups broccoli florets
  • 1 cup uncooked quinoa
  • 3-4 slices thick-cut bacon sugar-free
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons tapioca flour
 or arrowroot starch
  • 1 3/4 cups chicken broth or bone broth
  • Half cup canned full fat coconut milk cream 
  • 1 Tbsp spicy brown mustard
  • 2 Tbsp nutritional yeast optional
  • 1/4 sea salt or to taste
  • 1/8 tsp black pepper or to taste

 

Instructions
  1. Preheat your oven to 425 degrees.
  2. Shield a large baking sheet with a Silpat mat or parchment paper then place chicken on one side and broccoli on the other side of the baking sheet. Overlay both with 3 tablespoons of olive oil and sprinkle with salt and pepper.
  3. Prepare chicken and broccoli for 20-25 minutes, stirring chicken halfway through.
  4. While the chicken and broccoli cook, simultaneously prepare the sauce and make the quinoa.
  5. To prepare quinoa, bring water to a boil and follow directions to cook 1 cup quinoa according to package directions.
  6. While the quinoa is cooking, make the sauce. Heat a medium saucepan over medium heat. Adjoin the bacon and cook on medium-high for 5-6 minutes then remove from the pan on a paper towel to cool.
  7.  To the bacon fat, adjoin the onions and cook until translucent, 3-4 minutes, then adjoin the garlic and continue to cook until soft, 2-3 more minutes.
  8. Mix the tapioca flour into the broth in a separate bowl. And pour into the pan, then immediately add the coconut milk, mustard, and nutritional yeast (if using) and whisk continuously. 
  9. Increase the heat to high and bring to a boil, stirring continuously. 
  10. Once boiling, reduce heat and simmer and continue to stir and cook for another minute, until thickened. 
  11. Stir in salt and pepper to taste. 
  12. Lastly, Couple the quinoa crumbled bacon, and broccoli into the sauce and mix well.
  13. Dice the chicken and mix it with the rest of the skillet ingredients. 
  14. Serve immediately.

 

Nutrition Information Per Serving :
  • Calories- 476
  • Protein-32 g
  • Fat-20 g
  • Carbohydrates-42 g

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