Light Asparagus, Chicken Quinoa Bake
1 c. Chicken broth
1/2 c. Corn flour (substitute all-purpose flour)
2 c. milk
1 Tbsp. Roasted Garlic Montreal Chicken seasoning
3/4 c. Uncooked quinoa
1 lb Chicken breast, cut in small strips
1/2 c.Cooked bacon, crumbled
1/2 c.Chopped leeks
1 1/2 c. Asparagus, cut in 2" pieces
2/3 c. Shredded extra sharp white cheddar
Preheat your oven to 375°.
In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute.
Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.
In a large bowl, fold together the sauce with the quinoa, chicken, bacon, leeks and asparagus and pour into a 10"x10" sprayed baking dish.
Top with the shredded cheese and bake for 40-50 minutes covered until the quinoa is sprouted and the chicken is no longer pink.
Along with a homemade sauce, you get a hearty meal heavy on nutrients and light on fat.
This meal makes a great make-ahead dinner option. Mix it up, toss it in the refrigerator the night before and you can throw it in the oven when you get home from work the next day.
You will have dinner on the table in less than an hour and more time to spend with your family after work!
Whether you are bringing a meal to a friend or prepping dinner for your spouse when you have to work late, this dinner makes a complete healthy meal everyone will love.