Cheesy Chicken Asparagus Casserole

• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Yellow Onion
• •
  Flour, All-Purpose, White(120g)
• •
  Low Sodium Chicken Broth(480g)
• •
  Skim Milk(360g)
• •
  1 teaspoon kosher salt
• •
  1/2 teaspoon ground black pepper
• •
  Garlic powder(3g)
• •
  Thyme, Dried(3g)
• •
  Freekeh, Dry(240g)
• •
  Asparagus(454g)
• •
  Carrots(284g)
• •
  Cheese, Gruyere(120g)
• •
  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breast and cook 6–8 minutes until the edges are browned but the center is still slightly pink. Remove to a plate.
2. 2In the same skillet, heat the remaining olive oil over medium-high heat. Add the onion and cook 3–4 minutes until softened and beginning to brown. Sprinkle the flour over the onion and cook 1–2 minutes, stirring constantly, until the flour turns light brown and coats the pan.
3. 3Slowly pour in the chicken broth while whisking to break up any flour lumps. Increase heat to high and whisk 1–2 minutes until the mixture is smooth. Add the milk, garlic powder, and thyme, then reduce heat to medium. Cook 3–5 minutes, stirring frequently, until the sauce bubbles and thickens enough to coat the back of a spoon.
4. 4Remove the skillet from heat. Stir in the reserved chicken, freekeh, asparagus, carrots, and Gruyere cheese until combined and the cheese begins to melt.
5. 5Divide the casserole mixture evenly into 6 airtight containers while hot. Let cool to room temperature, then seal and refrigerate.
6. 6To serve, transfer one portion to a microwave-safe bowl and microwave on high 3–4 minutes, stirring halfway through, until heated through and steaming. Top with 1–2 tablespoons grated Parmesan and serve immediately.