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Chicken, Broccoli and Quinoa Bake
Yash cut this out from AJC
Ingredients
  • 2 pounds boneless, skinless chicken thighs, trimmed or any excess fat and cut into 2-inch pieces
  • ¾ teaspoon fine salt, divided
  • ½ teaspoon freshly ground black pepper
  • 5 tablespoons olive oil, divided
  • 1 large yellow onion (12 ounces), chopped
  • 1 stalk celery, finely diced
  • 4 cloves garlic, minced
  • 1 ½ teaspoons finely chopped fresh rosemary
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup whole milk
  • 1 teaspoon finely grated lemon zest
  • ½ cup packed finely grated parmesan cheese, divided
  • 1 cup quinoa (may substitute with 1 cup parboiled/quick-cooking brown rice)
  • 4 cups (11 ounces) small broccoli florets
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