Quinoa Enchilada Chicken Skillet
This Quinoa Enchilada Chicken Skillet is a flavorful dinner made in less than 30 minutes for the weeknight win!
Servings 6 servings
Calories 427kcal
Ingredients
- 1 cup uncooked quinoa *
- 16.5 ounces Kitchen Basics Chicken Bone Broth
- 1 Tablespoon avocado oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 2 red bell peppers chopped
- 1 chopped jalapeno (seeded and deveined) OPTIONAL
- 2 medium zucchini chopped
- 3 cups chopped rotisserie chicken
- 1 cup red enchilada sauce
- 1 cup shredded cheddar or mexican blend optional - omit for dairy free
- 1 avocado topped
- ¼ cup cilantro chopped
- ¼ cup green onions sliced
Instructions
- In a large oven-safe skillet (that has a lid and deep sides) combine 1 cup uncooked quinoa with 16.5 ounces of Kitchen Basics Chicken Bone Broth. Bring to a rolling boil. Reduce heat, cover and simmer until the liquid has evaporated (about 15 minutes) Let stand 5 minutes, then fluff with a fork.
- While quinoa is cooking: Chop all your veggies (onions, bell peppers, jalapeno, zucchini)
- In another large skillet add avocado oil, onions, and garlic. Sautee until translucent and tender. Add bell peppers, zucchini, and jalapeno. Sautee until tender, about 5-7 minutes.
- When quinoa is done and veggies are done, add the veggies to the quinoa. Then add enchilada sauce and chicken, stir well to combine.
- Turn oven on to broil. Top the mixture with cheese and broil for 2-3 minutes. Remove from the oven and garnish with avocado, cilantro, and green onions. Serve immediately.
Notes
*I buy prewashed quinoa from Costco. Make sure to rinse your quinoa prior to cooking if the package says to do so.
Nutrition
Calories: 427kcal | Carbohydrates: 34g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 796mg | Potassium: 875mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1945IU | Vitamin C: 72mg | Calcium: 173mg | Iron: 2.8mg