Corn Quinoa Casserole

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  3 cup Low Sodium Chicken Broth
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  1 cup Quinoa, Dry
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  1 tbsp Olive oil

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

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  2 Chicken Breast, Boneless Skinless(544g)

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

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  1 tsp 1 teaspoon kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  2 cup Corn, Sweet, Frozen
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  2 Zucchini(392g)
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  1 Bell Pepper(119g)
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  3 Green Onion (Scallion)(45g)
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  3 Garlic(9g)
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  2 tbsp Unsalted Butter
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  2 tbsp Flour, All-Purpose, White
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  1 cup Skim Milk
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  1 tsp Oregano, Dried
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  0.5 tsp 1/2 teaspoon dried basil

Instructions

1. 1Bring the chicken broth to a boil in a saucepan over medium-high heat. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is mostly absorbed and the quinoa is tender. Remove from heat, keep covered, and let stand 10 minutes. Uncover, fluff with a fork, and set aside.
2. 2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breast, season with half the kosher salt and half the black pepper, and cook for 6–8 minutes until the internal temperature reaches 165°F and no longer pink inside. Transfer to a plate and set aside.
3. 3Add the remaining olive oil to the skillet over medium heat. Stir in the bell pepper, zucchini, garlic, and corn. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Transfer to the plate with the chicken.
4. 4Melt the butter in the same skillet over medium heat. Sprinkle the flour over the butter and whisk constantly for 1–2 minutes over medium heat until the flour is golden brown and smells lightly nutty.
5. 5Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps from forming. Add the oregano, basil, remaining salt, and remaining pepper. Increase heat to medium-high and bring to a simmer, then reduce to medium-low and cook for 5–7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
6. 6Remove from heat. Stir in the cooked quinoa, cooked chicken, reserved vegetables, and green onions until fully combined.
7. 7Divide the casserole mixture evenly into 6 airtight containers while still hot. Seal and refrigerate until ready to serve.
8. 8To serve, transfer contents from one container into a baking dish and bake uncovered at 350°F for 20–25 minutes until the top is golden brown and bubbly. Let cool 5 minutes before serving.