Quinoa and BBQ Chicken Skillet Recipe for Weeknight Dinners

Get ready for a delicious, wholesome, and speedy dinner the whole family will love: Quinoa BBQ Chicken Skillet.

With summer winding down and the school routine creeping back in, quick dinners are a lifesaver. If your evenings fill up with homework, classes, or practices, this easy skillet meal is perfect — it comes together in about 30 minutes and is both satisfying and nourishing.

I first shared this recipe earlier in the year as a healthy dinner idea. Quinoa is one of my go-to grains because it cooks faster than brown rice while still offering whole-grain nutrition. It also gives the dish a nice texture that pairs well with the savory BBQ flavors.

Using rotisserie chicken makes this skillet especially convenient, but you can use any leftover cooked chicken or quickly cook and shred chicken breasts. If you prefer, stir in extra vegetables—the recipe is flexible. I often serve a simple salad on the side, since added vegetables mixed into the skillet don’t always go over well with kids. Steamed butternut squash or sautéed bell peppers would be nice additions if you want more veggies.

BBQ Chicken Quinoa Skillet

A tasty, wholesome dinner ready in about 30 minutes.

• 
  
  Total Time: 30 minutes
• 
  
  Yield: 4

Ingredients

• 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

Instructions

1. Heat olive oil in a 12″ skillet over medium-high heat. Sauté the diced onion until translucent. Add garlic and cook about one minute until fragrant. Pour in the chicken broth and stir in the ground cumin. Bring the mixture to a simmer.
2. Stir in the rinsed quinoa, reduce heat to medium-low, and cover. Simmer for 15–20 minutes, or until the liquid is absorbed and the quinoa is tender.
3. Stir in the BBQ sauce and hot sauce if using, then add the shredded chicken. Sprinkle the cheese evenly over the top, replace the lid, and cook over low heat 3–5 minutes until heated through and the cheese is melted. Drizzle a little extra BBQ sauce and sprinkle sliced green onions before serving.

• Author: Andi
• Prep Time: 5 minutes
• Cook Time: 25 minutes

Looking for more tasty skillet dinners? Try these!