Preheat your oven to 350°F (175°C).

In a skillet, heat olive oil over medium heat. Sauté chicken breasts for about 7-8 minutes per side until golden brown. Let cool slightly, then shred into bite-sized pieces.

In a saucepan, combine rinsed quinoa with chicken broth and bring to a boil. Add broccoli florets, cover, and simmer for about 15 minutes until fluffy.

In a large mixing bowl, combine shredded chicken, cooked quinoa, sautéed broccoli, garlic powder, salt, pepper, and half of the cheese. Mix well.

Pour the mixture into a greased baking dish, top with remaining cheese, and bake for 25-30 minutes until bubbly and golden brown.