Bring the taste of zesty barbecue chicken to the table with this easy quinoa skillet meal. By using leftover rotisserie chicken and your favorite barbecue sauce, you’ll save on time and need just one pan to make this dish come alive. A healthy, real-food dinner on the table in less than 30 minutes? Yes to that!
Ingredients:
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 1/4 teaspoon salt
- 1 1/2 cups tricolor (or white) quinoa, rinsed in a colander
- 2 3/4 cups chicken broth
- 2/3 cup barbecue sauce, divided
- 1/2 teaspoon chili powder
- 1/4 cup sliced green onions
- 1 1/4 cups cooked and cubed chicken
- 1 cup shredded Colby jack cheese
Directions:
Heat olive oil over medium-high heat in a 12-inch cast-iron skillet (a regular oven-safe skillet also works). Add onion, green pepper, and salt, stirring and cooking for 6 to 8 minutes, until softened. Stir in quinoa, chicken stock, 1/4 cup barbecue sauce, and chili powder. Bring to a light boil over medium-high heat, then turn the heat down to medium. Simmer for 15 to 17 minutes, until quinoa is tender and ringlets have started to come off each grain. The liquid should be completely or mostly absorbed.
Stir in remaining barbecue sauce, green onions, and chicken, then remove from heat and cover. Let stand for 3 minutes.
Meanwhile, preheat oven to broil. Top quinoa mixture with cheese and broil, uncovered for 3 to 4 minutes until cheese is melted. Garnish with extra green onions and sauce if desired.
Tip: Substitute black beans for the chicken to make it a vegetarian dish.
