BBQ Chicken and Tri-Color Quinoa Bake

Instructions

1. 1
   Mise en place

   Dice the red onion, reserving about one-third for topping. Dice the bell pepper. Chop the oregano and cilantro. Thinly slice the jalapeño. Drain and rinse the black beans. Cut the kernels from the corn. Squeeze 1 tablespoon juice from one lime and cut the other lime into wedges. Shred the entire block of smoked Gouda.

2. 2

   Heat the oven to 375°F.

3. 3

   Butterfly the chicken breasts horizontally to create pieces of even thickness. Pat them dry, then season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.

4. 4

   Place the flour in a shallow bowl. Dredge the chicken in the flour one piece at a time, coating both sides and shaking off the excess.

5. 5

   Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken for 2 to 3 minutes per side. It does not need to cook through. Transfer it to a plate.

6. 6

   Reduce the heat to medium. If the Dutch oven is dry, add another tablespoon of olive oil. Add about two-thirds of the red onion, the bell pepper, and jarred minced garlic. Sauté until the onion begins to soften, about 4 minutes.

7. 7

   Add the quinoa, cumin, smoked paprika, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Cook, stirring, for about 2 minutes to toast the quinoa and spices.

8. 8

   Stir in the black beans, corn, chicken broth, fresh oregano, ¼ cup barbecue sauce, lime juice, and cilantro. Bring to a rapid simmer, then nestle the chicken into the Dutch oven.

9. 9

   Transfer the uncovered Dutch oven to the oven and bake for 20 minutes.

10. 10

    Remove it from the oven. Distribute the remaining ¼ cup barbecue sauce over the chicken. Sprinkle all of the shredded smoked Gouda over everything, followed by the reserved red onion and sliced jalapeño.

11. 11

    Return the uncovered Dutch oven to the oven and bake until the cheese has melted and the chicken is cooked through, 5 to 8 minutes.

12. 12

    Let rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.