Get ready for a delicious, wholesome and fast dinner. You and your family will love this Quinoa BBQ Chicken Skillet dinner recipe!
Now that August is almost halfway done (say what!?), it’s time to get back to the school routine. If you are a parent, are you happy or sad about that? I’m pretty happy because I like the school routine. My oldest has lucked out and not ever really had much homework thus far, but I’m expecting that to change this year in fourth grade. He has trouble focusing to get his schoolwork done, so adding more work to do at home may be a challenge. I hope it doesn’t take over our evenings! If you have homework, ballet classes, or sports classes to work around this time of year, this easy dinner is right up your alley. It’s ready in under a half hour!
I originally shared this recipe at Love Bakes Good Cakes at the beginning of the year as a healthy eating idea, so it’s fast and good for you too. You can’t beat that! I’ve told you before that I love quinoa because it’s a quicker alternative to brown rice but still a whole grain. Plus, it looks cute (if food can be cute) with it’s spiral shape when it’s cooked. I just like it! Do you like it too?
I used rotisserie chicken in this quinoa skillet dinner because it’s so affordable and easy, but you could use any leftover cooked chicken or cook and shred chicken breasts just for the recipe. You could also get creative with vegetable stir ins, but I opted to serve it with a salad on the side instead. When I start mixing vegetables into food, the chances of my kids eating it sharply declines. I’m lucky they do have some veggies that they’ll eat, but they want them completely plain! What kind of vegetables would you add this recipe if any? I might try steamed butternut squash. I’d love to hear your ideas too.
- 2 teaspoons olive oil
- 1/2 red onion diced
- 2 cloves garlic minced or crushed
- 14 ounces reduced-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1 1/4 cup quinoa rinsed
- 1/2 cup BBQ sauce plus a little more for drizzling
- hot sauce optional
- 2 cups shredded, cooked chicken
- 1/2 cup 2% milk shredded Mexican blend cheese
- 4 green onions sliced thin
Heat olive oil in a 12″ skillet over medium-high heat. Sauté onion until translucent. Add garlic and sauté a minute longer until garlic is white. Pour in chicken broth, and add cumin. Bring to a simmer.
Stir in quinoa, reduce heat to medium-low, and cover. Simmer for 15-20 minutes until all liquid is absorbed.
Stir in BBQ sauce, hot sauce if desired, and shredded chicken. Sprinkle cheese over the top. Replace cover, and cook over low heat 3-5 minutes until heated through and cheese has melted. Drizzle a little BBQ sauce and sprinkle green onions over the top before serving.
- Prep Time: 5
- Cook Time: 25
Looking for more tasty skillet dinners? Try these!