Servings: Makes 6 bowls (approximately 1 cup each)

Prep time: 10 minutes; Cooking time: 20 minutes

Ingredients:

• 2 chicken breasts
• 1 cup dry quinoa
• 2 cups chicken broth
• 1 cup low fat shredded mozzarella cheese
• 10 oz bag frozen broccoli
• Cooking oil (i.e. olive oil, avocado oil)
• All Purpose or poultry seasoning

Directions:

1. Heat 2 tbsp of oil in a large skillet. It is hot enough if a drip of water sizzles on contact with the pan.
2. Butterfly the chicken and cut it into small strips or bite sizes pieces.
3. Season your chicken on both sides with an all-purpose or poultry seasoning. You can also season with your own combination of seasonings as desired. I like to use salt, pepper, garlic powder, onion powder, and paprika.
4. Sear the chicken on both sides for 3-4 minutes on each side or until you get a golden brown sear.
5. In a fine mesh sieve, rinse the quinoa for 1-2 minutes.
6. Add the broth and quinoa to the skillet, bring the broth to a boil, and reduce it to a simmer.
7. Put the lid on the skillet and let the quinoa and chicken simmer in the broth for 20 minutes.
8. While the quinoa is cooking, unfreeze the frozen broccoli in the microwave. When it is done, drain the liquid using your sieve and season the broccoli.
9. After the 20 minutes, open your skillet. Ensure that your chicken is 165 degrees internally using a food thermometer. If not may replace the lid and cook a little longer until the chicken is cooked through.
10. When the chicken is cooked, stir in the broccoli and top the whole thing with the cheese. Replace the lid and leave this 2-3 minutes or until the cheese is melted.
11. Enjoy a bowl. Each 1 cup serving provides the following nutrition: 317 calories, 35 grams protein, 23 grams Total Carbohydrates, 4 grams fiber, 1 gram of sugar, 9 grams of fat, 2 grams of saturated fat