Ingredients
- 2 teaspoons olive oil
- 1/2 red onion
- 2 cloves garlic
- 14 ounces reduced-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1 1/4 cup quinoa
- 1/2 cup BBQ sauce
- hot sauce optional
- 2 cups shredded, cooked chicken
- 1/2 cup 2% milk shredded Mexican blend cheese
- 4 green onions
Recipe Description
I used rotisserie chicken in this quinoa skillet dinner because it’s so affordable and easy, but you could use any leftover cooked chicken or cook and shred chicken breasts just for the recipe. You could also get creative with vegetable stir ins, but I opted to serve it with a salad on the side instead.
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