Barbecue Chicken Quinoa Bake
Try this Barbecue Chicken Quinoa Bake recipe.
Try this Barbecue Chicken Quinoa Bake recipe.
- 3 cloves garlic minced
- kosher salt
- 1/2 cup barbecue sauce
- fresh cilantro
- diced avocado
- fresh ground pepper
- 1 tablespoon extra virgin olive oil
- 1/2 medium red onion finely chopped
- grape tomatoes
- 1 cup uncooked quinoa (i used tri-color quinoa but any color will do.)
- 1 1/2 cups low-sodium chicken broth (or water)
- 3/4 cup sweet corn kernels (from 1 ear of corn)
- 1 heaping cup grape tomatoes halved (you can also use 1 15-ounce can diced tomatoes, drained)
- 2 cups diced or shredded chicken breast
- 1 1/2 cup grated monterey jack divided (pepper jack and sharp cheddar are also bomb.)
- 3 tablespoon whole-wheat panko breadcrumbs
- thinly sliced scallions
- Carbohydrate 14.9646272032127 g
- Cholesterol 37.71375 mg
- Fat 14.5920360077177 g
- Fiber 0.4856859063365 g
- Protein 10.6806704483187 g
- Saturated Fat 8.30994439944299 g
- Serving Size 1 1 -6 serving (117g)
- Sodium 313.556298014088 mg
- Sugar 14.4789412968762 g
- Trans Fat 0.734548696171036 g
- Calories 249 calories
Step-by-step
- Pre-heat your oven to 375.
- Place the quinoa and chicken broth in a small saucepan. (If your quinoa is not pre-washed, make sure to rinse and drain it first.) Bring to a boil, then lower to a simmer. Cover and cook for 14 minutes until all the liquid has been absorbed. Let rest for 5 minutes, covered, then fluff with a fork.
- Meanwhile, heat the olive oil in a 12-inch ovenproof skillet. (If you don’t have an ovenproof skillet, don’t panic. You can transfer your quinoa mixture to medium baking dish before putting it in the oven.) When hot, add the corn, red onion. Season with a pinch of salt and plenty of fresh ground pepper. Cook for about minutes until the corn is tender and the onions are translucent.
- Stir in the tomatoes and garlic, and cook for 2 minutes until the tomatoes are just softened and the garlic is fragrant.
- Turn off the heat and add the cooked quinoa, chicken, barbecue sauce, and ½ cup of cheese to the skillet. Stir until everything is well combined. (If your skillet isn’t ovenproof, now is the time to transfer the mixture to a baking dish.)
- Top with the remaining cheese in an even layer and sprinkle with Panko.
- Transfer the skillet to the oven and bake for 25 minutes until the cheese is melted and bubbling and top is lightly browned.
- Garnish with toppings of your choice and serve immediately.
Barbecue Chicken Quinoa Bake: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework help, and the general chaos of family life. That's why I've become a huge fan of one-pan meals – they minimize cleanup and maximize flavor. This Barbecue Chicken Quinoa Bake is a perfect example. It's packed with protein, fiber, and all the comfort food goodness you crave, without the endless prep and dishes.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, the instructions are straightforward, and the result is a satisfying and flavorful meal the whole family will love. I often double the recipe so I have leftovers for lunch the next day, saving me even more precious time. The sweet and smoky barbecue sauce perfectly complements the tender chicken and fluffy quinoa. Adding a sprinkle of Panko breadcrumbs creates a delightful crunch, and the melted cheese adds a rich, creamy element that elevates the entire dish.
Why this recipe is a game changer:
- One-pan wonder: Minimal cleanup! This is a huge time-saver on busy weeknights.
- Quick and easy: The entire process, from start to finish, takes less than an hour.
- Healthy and nutritious: Quinoa is a complete protein, packed with fiber and nutrients. The chicken provides lean protein, while the vegetables add essential vitamins and minerals.
- Versatile: Feel free to customize this recipe to your liking. Experiment with different cheeses, vegetables, or barbecue sauces to create your perfect version.
- Great for meal prepping: Makes excellent leftovers for lunch or dinner the next day.
Tips and variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a kick.
- Add more veggies: Bell peppers, zucchini, or broccoli would be delicious additions.
- Make it vegetarian: Substitute the chicken with black beans or chickpeas.
- Different cheese: Experiment with different cheeses like cheddar, mozzarella, or even a Mexican blend.
- Herb it up: Add fresh herbs like parsley or chives for extra flavor.
This Barbecue Chicken Quinoa Bake has quickly become a staple in my meal rotation. It’s a delicious, healthy, and convenient option that never disappoints. Whether you’re a seasoned cook or a kitchen novice, this recipe is a surefire way to impress your family and yourself. So give it a try, and let me know what you think!
Ingredients you'll need:
- 3 cloves garlic, minced
- Kosher salt
- 1/2 cup barbecue sauce
- Fresh cilantro
- Diced avocado
- Fresh ground pepper
- 1 tablespoon extra virgin olive oil
- 1/2 medium red onion, finely chopped
- Grape tomatoes
- 1 cup uncooked quinoa (any color will do)
- 1 1/2 cups low-sodium chicken broth (or water)
- 3/4 cup sweet corn kernels (from 1 ear of corn)
- 1 heaping cup grape tomatoes, halved (or 1 15-ounce can diced tomatoes, drained)
- 2 cups diced or shredded chicken breast
- 1 1/2 cup grated Monterey Jack cheese (divided) – pepper jack and sharp cheddar also work well
- 3 tablespoons whole-wheat Panko breadcrumbs
- Thinly sliced scallions
Enjoy!
