Hot Honey BBQ Chicken & Quinoa Skillet
Zoe Patchin

Hot Honey BBQ Chicken & Quinoa Skillet

This easy hot honey bbq chicken and quinoa skillet will be ready in 30 minutes. It's sweet, spicy, made in one pan, with minimal cleanup. It's the weeknight dinner your family will fight over!

Yield: 4-6 servings
Prep Time: 10 minutes
Ready In:

35 minutes

This easy hot honey bbq chicken & quinoa skillet will be ready in 30 minutes. It's sweet, spicy, made in one pan, with minimal cleanup. It's the weeknight dinner your family will fight over!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red bell pepper, diced
  • 1/2 large red onion, diced
  • 1 cup frozen sweet corn
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 cups low-sodium chicken broth
  • 1 cup barbecue sauce (low-sugar if desired), divided
  • 2 tablespoons hot honey, divided
  • 1 1/2 cups uncooked quinoa
  • 3 cups cooked shredded chicken*
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1 scallion, thinly sliced

Directions

  1. Heat olive oil in a 6-Quart Nonstick Jumbo Cooker over medium heat.
  2. Add diced red onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the frozen corn, garlic powder, salt, and pepper and cook for 1 minute.
  3. Stir in the chicken broth, 1/2 cup barbecue sauce, and 1 tablespoon hot honey. Turn the heat to high and bring the broth to a boil.
  4. Stir in the quinoa, reduce heat to a simmer, and cover the pan. Cook for 15-20 minutes until the quinoa has absorbed almost all of the broth.
  5. Add the shredded chicken and remaining 1/2 cup barbecue sauce to the skillet. Stir until well combined. Sprinkle the cheese all over and cover the pan until the cheese melts, about 2 minutes.
  6. Turn off the heat and garnish with scallions and another drizzle of hot honey. Scoop into bowls and dive in!