Preheat your oven to 375 degrees F (190 degrees C).
Quinoa (1 cup)
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
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)
Red Onion (1/2)
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)
Garlic (3 cloves)
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,
Tyson® Chicken Breasts (2 cups)
Barbecue Sauce (1/2 cup)
Monterey Jack Cheese (1 1/2 cups)
. Stir until everything is well combined. Top with
Whole Wheat Panko Breadcrumbs (3 Tbsp)
and remaining cheese.
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 like
Avocados (to taste)
Fresh Cilantro (to taste)
Scallions (to taste)
Grape Tomatoes (to taste)