Ingredients
½cupquinoa,uncooked
1tbspunsalted butter
2tbspall-purpose flour
⅓cupred bell pepper,finely chopped
1cupartichoke hearts,roughly chopped
2cupsfresh spinach,roughly chopped
1¾cupmilk
½tspchicken bouillon powder
¾tspItalian seasoning
¾tsponion powder
½tspgarlic powder
pepper,to taste
¼cupplain Greek yogurt
2cupchicken,shredded, cooked
¾cupItalian cheese blend,shredded
½cuppanko bread crumbs
½tspdried parsley
½tspgarlic seasonin,or ¼ tsp garlic powder
butter spray,or ½ tbsp melted butter
Preparation
Cook the quinoa according to package directions.
Melt butter in a large, oven-safe, skillet over medium heat. Add the chopped bell pepper, artichokes and spinach and cook for a few minutes until the spinach is wilted. Stir in the flour and cook for a few minutes, stirring frequently.
Gradually whisk in the milk. Add the chicken bouillon powder, Italian seasoning, onion powder, garlic powder and pepper and stir until well combined.
Cook until thickened and creamy, stirring occasionally, then stir in the Greek yogurt, shredded chicken, cooked quinoa and cheese. Stir until combined and the cheese is melted.
Taste and adjust seasonings, if needed. Top with Panko bread crumbs, parsley and garlic seasoning, then spray top with butter spray.
Place in the oven and broil for a few minutes or until the bread crumbs are toasted.
Remove from oven, serve, and enjoy!
