Buffalo Chicken Quinoa Skillet
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1-1/2 cups white quinoa, uncooked
2 tablespoons Pure Wesson® Canola Oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon garlic salt
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup chopped celery
1/3 cup buffalo wing sauce or cayenne pepper sauce
1/3 cup reduced fat chunky blue cheese dressing
|% Daily Value|
|Total Fat||12 g||19%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||4 g||17%|
|Vitamin C||3 mg||5%|
|Vitamin A||425 iu||9%|
Cook quinoa according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; sprinkle with garlic salt. Cook chicken 3 to 5 minutes or until lightly browned and no longer pink.
Add undrained tomatoes and celery; cook 2 to 3 minutes more, stirring occasionally. Add buffalo wing sauce; stir to combine.
Add cooked quinoa to chicken mixture; stir to combine. Top each serving with blue cheese dressing.
Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed.