1. Rinse the quinoa under cold water and drain.

2. Trim and cut broccoli into florets, dice the onion, mince the garlic, and cut chicken into bite-sized pieces.

3. Heat olive oil in a large skillet over medium heat and cook chicken until lightly browned, about 5–6 minutes, then remove and set aside.

4. In the same skillet, add onion and garlic and sauté until translucent, about 2 minutes.

5. Stir in quinoa and toast for 30 seconds, then pour in chicken broth and bring to a simmer.

6. Cover, reduce heat to medium-low, and cook until most liquid is absorbed, about 15 minutes.

7. Add broccoli florets, cover, and steam for 5 minutes until tender-crisp.

8. Return chicken to the skillet, stir in milk, Greek yogurt, and cheese until creamy and heated through.

9. Season with salt, pepper, and fresh herbs, then serve directly from the skillet.