I love Quinoa, I only discovered it last year, and surprisingly my fiance loves it!
- 1 lb chicken breasts, cut into strips
- ½ cup grated Parmesan cheese
- ¼ cup Parmesan Cheese (‘sprinkle cheese’)
- 1 tsp Italian Seasoning
- 2 garlic cloves, minced
- 4 tbs olive oil
- ½ cup milk
- ¼ cup Flour
- 1 cup Quinoa
- 2 cups Chicken broth, reduced sodium
- 1 head broccoli, cut into pieces
- 1 can reduced fat Cream of mushroom soup
- ½ onion, chopped
- 2 Roma tomatoes, diced
- 5 sun dried tomatoes, finely chopped
In a bowl place cut up chicken breast strips, and pour in ½ cup to 1 cup milk, let soak for 20-30 minutes. I’ve learned this method when I was making my unbaked chicken recipe, and it makes the chicken super moist and oh so easy to coat! In a small sauce pan bring 2 cups chicken broth to a boil, reduce heat to low and add 1 cup quinoa, cover, reduce heat, and let cook for about 40 minutes. In a bowl mix the Parmesan cheese, flour, and Italian Seasoning (salt and pepper to taste). In a large pan, sauté garlic and 2 tbs olive oil. Coat the chicken generously with the Parmesan mixture and add to the pan and cook until golden brown on both sides. Meanwhile, in another large pan sauté the remaining garlic and olive oil with the onion, add the cut up broccoli, and after 5 minutes add the Roma tomatoes, season with salt and pepper. In a small sauce pan warm the cream of mushroom soup (add ½ of emptied can with the sun dried tomatoes.
To serve place a ladle full of sauce on plate, on top of that add the vegetables, next add the quinoa, and then the chicken, and viola!