Cover a large baking sheet with a silpat mat or parchment paper then place chicken on one side and broccoli on the other side of the baking sheet. Coat both with 3 tablespoons of olive oil and sprinkle with salt and pepper.

Cook chicken and broccoli for 20-25 minutes, stirring chicken halfway through.

While the chicken and broccoli cook, prepare the sauce and make the quinoa.

For the quinoa, bring water to a boil and follow directions to cook 1 cup quinoa according to package directions.

While the quinoa is cooking, make the sauce. Heat a medium saucepan over medium heat. Add the bacon and cook on medium-high for 5-6 minutes then remove from the pan on a paper towell to cool. To the bacon fat, add the onions and cook until translucent, 3-4 minutes, then add the garlic and continue to cook until soft, 2-3 more minutes.

In a separate small bowl, whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard and nutritional yeast (if using) and whisk continuously. Raise the heat to high and bring to a boil, stirring continuously. Once boiling, lower heat and simmer and continue to stir and cook for another minute, until thickened. Stir in salt and pepper to taste. Add the quinoa, crumbled bacon, and broccoli to the sauce and mix well. Slice the chicken and mix it with the rest of the skillet ingredients. Serve immediately.