Bbq Chicken And Quinoa Skillet Recipes

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BBQ CHICKEN AND QUINOA SKILLET



BBQ Chicken and Quinoa Skillet image

If you want to get more veggies, protein and whole grains into your diet without compromising flavor, this recipe is for you. This BBQ chicken and quinoa skillet is a delicious and hearty lunch or dinner. Packed with smoky BBQ flavor, this skillet has tons of veggies, lean ground chicken, and nutritious quinoa. Topped with melty cheddar cheese, this is an all-in-one dish you can enjoy eating.

Provided by Steph

Categories     dinner     lunch     Main Course

Number Of Ingredients 18

1 cup red bell pepper (diced, 1 pepper)
1 cup red onion (diced, 1 onion)
2 cups yellow squash (diced, 2 small squash)
olive oil spray
1 lb lean ground chicken (99% fat free, ground chicken breast)
1 cup corn (frozen or fresh)
1/2 cup uncooked quinoa
2 scallions (chopped)
1/2 cup low sugar BBQ sauce (I used Stubbs Original)
1/2 cup chicken broth
2 oz reduced fat cheddar cheese (I use Cabot 75%)
2 tsp brown sugar
1 tsp kosher salt
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground mustard powder
1/4 tsp cayenne pepper

Steps:

  • Cook the quinoa in water according to package directions. (Total yield will be approximately 2 cups cooked quinoa, if you want to use pre-cooked quinoa).
  • Combine the spice rub ingredients in a small bowl.
  • Dice the bell pepper and red onion; slice the zucchini vertically and then chop it into pieces (half-moon shaped).
  • Preheat the pan over medium high heat and add olive oil spray.
  • Add the chopped pepper, onion and zucchini to the pan with 1 tbsp of the spice blend.
  • Toss to coat, and cook the vegetables for 10 minutes, stirring frequently.
  • After 10 minutes, remove the vegetables from the pan and set aside.
  • To the same skillet, add more olive oil spray and the ground chicken.
  • Add the remaining spice blend, and break the chicken up into pieces.
  • Cook the chicken until no longer pink.
  • Add the cooked vegetables and quinoa back into the skillet, along with the corn and chopped scallions.
  • Add the BBQ sauce and chicken broth to the pan and stir to combine.
  • Simmer the ingredients with the BBQ sauce and broth for about 5 minutes or until the liquid is absorbed.
  • Top with cheddar cheese. Cover to melt.

Nutrition Facts : ServingSize 2 cups, Sodium 1170 mg, Sugar 13 g, Fiber 6 g, Cholesterol 73 mg, Calories 351 kcal, TransFat 1 g, SaturatedFat 1 g, Fat 6 g, Protein 35 g, Carbohydrate 33 g, UnsaturatedFat 3 g

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