15 Minute BBQ Chicken Skillet
This 15 minute BBQ chicken skillet with corn, spinach and tomatoes, plus mozzarella and cheddar cheese, is perfect for a delicious, fast dinner!
Yield: 4 servings
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 small red onion, chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- Salt and black pepper
- 3 cups chopped rotisserie chicken
- ¾ cup BBQ sauce
- 2 cups fresh baby spinach
- 1 cup halved cherry tomatoes
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Juice of ½ lime
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 5 minutes, until softened. Add the garlic and sauté for another 30 seconds, until fragrant.
- Stir in the frozen corn. Season with salt and pepper.
- In a small bowl, mix together the cooked, chopped chicken and the BBQ sauce until well coated. Add the chicken to the skillet and stir to mix in.
- Add the spinach and tomatoes to the skillet and stir to combine and to wilt the spinach.
- Top the skillet with both cheeses and let sit for 1-2 minutes to melt down. Finish with the juice of the ½ of a lime and serve immediately. (Serving ideas in the notes below.) Enjoy!
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Notes
Serving ideas: Serve as is or over some steamed rice. Or use this BBQ chicken mixture to make French bread pizzas or serve over hoagie rolls. You can also stuff or pair with potatoes (baked, roasted or sweet potatoes). Or use the chicken mixture to make a wrap (great use of leftovers!)
Leftovers: The leftover chicken mix, once cooled, can be stored in a covered container in the refrigerator. Reheat in the microwave until hot and then serve as desired.
Nutrition
Calories: 705kcal | Carbohydrates: 39g | Protein: 65g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 221mg | Sodium: 1549mg | Potassium: 552mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2294IU | Vitamin C: 42mg | Calcium: 391mg | Iron: 2mg
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