Directions
- Preheat your oven to 200°C.
- Melt butter in a large pot or skillet over medium heat. Add onion and garlic and cook for 1-2 minutes until fragrant.
- Add the chicken and cook for 2-3 minutes until starting to brown. Sprinkle over the flour, season generously with salt and pepper and mix through.
- Add the chicken stock, milk, lemon zest and juice, dijon mustard and quinoa and mix through. Bring to a boil, reduce heat to a simmer and cook while stirring occasionally for 10 minutes or until the quinoa is cooked.
- Stir through the broccoli, spinach, basil/parsley and half a cup of cheese. Transfer to an ovenproof baking dish if needed and top with the remaining grated cheese and panko crumbs.
- Bake for 15-20 minutes until the cheese is melted and golden brown. Top with extra basil or parsley to serve.
Featured Products
BROCCOLI
Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.
- Available All Year Round
- Gisborne, Pukekohe & Chertsey
- Source of Dietary fibre
- Good Source of Vitamin C
- Source of Vitamin B6, Folate, Potassium
BABY SPINACH
Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.
- Available All Year Round
- Gisborne
- Washed & Ready To Eat
- Good source of Folate
- Source of Vitamin A
Total time
40 mins
Prep time
20 mins
Cook time
20 mins
Serving
4 people
Difficulty
Easy
Ingredients
- 1 head LeaderBrand Broccoli, cut into bite sized florets
- ½ bag LeaderBrand Spinach
- 30g butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 400-500g chicken breast, cut into bite sized pieces
- 2 tbsp flour
- 500ml chicken stock
- 1 cup milk
- 1 lemon, zest and juice
- 1 tsp dijon mustard
- 1 cup quinoa
- 1 tbsp chopped basil or parsley, plus more to serve
- 1 ½ cup grated cheese
- ⅓ cup panko crumbs
