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8 cups of water

4 chicken thighs

1/2 large yellow onion

1 bag of frozen broccoli

1 cup of quinoa

cheddar cheese

1 Tbs curry powder

2 tsp onion powder

2 tsp garlic powder

2 bay leaves

salt and pepper to taste.

Preheat oven to 350. Bring 8 cups of water to a boil and add seasonings. Add chicken thighs and cover until fully cooked, about 45 minutes. Reserving the broth, remove the chicken and shred into a 9×13 pan. Using two cups of the reserved broth, cook the quinoa according to package instruction. Mix cooked quinoa, broccoli, and a half cup of broth and spread evenly in the baking dish. Cover with cheese and cook until melted and bubbly.

Lots of protein and you can just throw it together really easily.

Thank you, Abigail Palmer, for this delicious recipe.

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