The quinoa is loaded with juicy grilled chicken breasts, sweet corn, red onions, grape tomatoes, and barbecue sauce and topped with melty Monterey Jack and crispy whole-wheat Panko.
Total Time
1hr
4.4
5 Ratings
Author: Domesticate Me
Servings:
6
Ingredients
•
1
cup
Quinoa
•
1 1/2
cups
Low-Sodium Chicken Broth
•
1
Tbsp
Extra-Virgin Olive Oil
•
3/4
cup
Sweet Corn Kernels
•
1/2
Medium
Red Onion
, finely chopped
•
to taste
Kosher Salt
•
to taste
Finely Ground Black Pepper
•
3
cloves
Garlic
, minced
•
1
cup
Grape Tomatoes
, halved
•
2
cups
Chicken Breasts
, shredded
•
1/2
cup
Barbecue Sauce
•
1 1/2
cups
Monterey Jack Cheese
•
3
Tbsp
Whole Wheat Panko Breadcrumbs
•
to taste
Fresh Cilantro
•
to taste
Scallions
, thinly sliced
•
to taste
Grape Tomatoes
•
to taste
Avocados
, diced
Cooking Instructions
1.
Preheat your oven to 375 degrees F (190 degrees C).
2.
Place the Quinoa (1 cup) and Low-Sodium Chicken Broth (1 1/2 cups) in a small saucepan. 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
3.
Heat Extra-Virgin Olive Oil (1 Tbsp) in a ovenproof skillet. Transfer the quinoa mixture to medium baking dish before putting it in the oven. When hot, add the Sweet Corn Kernels (3/4 cup) and Red Onion (1/2).
4.
Season with Kosher Salt (to taste), Finely Ground Black Pepper (to taste). Cook until corn is tender and onions are translucent. Stir in Grape Tomatoes (1 cup) and Garlic (3 cloves) and cook for 2 minutes until the tomatoes are just softened and the garlic is fragrant.
5.
Turn off the heat and add the cooked quinoa, Chicken Breasts (2 cups), Barbecue Sauce (1/2 cup) half of Monterey Jack Cheese (1 1/2 cups). Stir until everything is well combined. Top with Whole Wheat Panko Breadcrumbs (3 Tbsp) and remaining cheese.
6.
Transfer the skillet to the oven and bake for 25 minutes until the cheese is melted and bubbling and top is lightly browned.
7.
Garnish with toppings like Avocados (to taste), Fresh Cilantro (to taste), Scallions (to taste), and Grape Tomatoes (to taste).
Nutrition Per Serving
CALORIES
556
FAT
27.9 g
PROTEIN
27.2 g
CARBS
50.1 g
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