Corn Quinoa Casserole

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  Low Sodium Chicken Broth(720g)
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  Quinoa, Dry(240g)
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  Olive oil(15g)

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

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  Chicken Breast, Boneless Skinless

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

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  1 teaspoon kosher salt (divided)
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  1/2 teaspoon ground black pepper (divided)
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  Corn, Sweet, Frozen(480g)
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  Zucchini(480g)
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  Bell Pepper
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  Green Onion (Scallion)
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  Garlic(180g)
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  Unsalted Butter(30g)
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  Flour, All-Purpose, White(30g)
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  Skim Milk(240g)
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  Oregano, Dried(5g)
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  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 until the liquid is mostly absorbed and quinoa is tender, about 15 minutes. 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 salt and pepper, and cook until no longer pink on the outside, about 3 minutes. Transfer to a plate with a slotted spoon.
3. 3Add the remaining olive oil to the skillet over medium heat. Add the bell pepper, corn, zucchini, garlic, and half the green onions. Cook until fragrant and corn is softened, about 5 minutes. Transfer vegetables 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 briskly to combine, cooking until the flour is golden and smells lightly nutty, about 30 seconds to 1 minute.
5. 5Slowly pour in the chicken broth and milk while whisking constantly to break up lumps. Add oregano, salt, and pepper. Increase heat to bring the mixture to a simmer, then reduce heat to medium-low and gently bubble, stirring often, until slightly thickened, about 5 minutes.
6. 6Remove from heat and stir in the cooked quinoa, cooked chicken, reserved vegetables, and half the cheese until combined.
7. 7Divide the casserole mixture evenly into 6 airtight containers while still warm. Top each with remaining cheese and green onions.
8. 8To serve, transfer contents to a baking dish, place on a rimmed baking sheet, and bake at 350°F for 20–25 minutes until the top is golden and bubbly. Let cool 10 minutes before serving.