Directions

1. Preheat oven to 425 F.
2. Place chicken breast on a baking sheet. Season with salt and pepper and drizzle olive oil over top.
3. Roast chicken in oven for 20 minutes or until done. Reduce heat to 350 F.
4. While chicken is cooking, pour 4 cups of water into a pot over high heat and add 1 tablespoon butter, quinoa, bay leaves, garlic powder, dried tarragon, and salt and pepper. 
5. Bring pot to a boil then lower heat and simmer for 20 minutes or until the quinoa is cooked.  Remove from heat.
6. Pour milk into a saucepan over high heat and bring to a boil, stirring constantly. 
7. Once the milk comes to a boil, turn off heat, add the cheese and jalapeño, and stir until cheese is melted.
8. In a saucepan over medium heat, sauté your onion and bell pepper with 2 tablespoons butter and olive oil until cooked.
9. In a large bowl, dice or shred the cooked chicken and add the onions and bell peppers.
10. In a 9 x 13-inch baking dish layer the quinoa, then the chicken, onions and peppers, and top with the cheese sauce. 
11. Put the baking dish in the oven at 350 F for about 15-20 minutes or until it bubbles around the edge.