Savory Rotisserie Chicken with Spiced Apricot-Chipotle Glaze and Quinoa-Stuffed Bell Peppers
This unique rotisserie chicken recipe features a spiced apricot-chipotle glaze that adds a sweet and smoky flavor, paired with vibrant quinoa-stuffed bell peppers for a nutritious and satisfying meal.
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Preheat your oven to 375°F. In a small bowl, mix together 1/2 cup of apricot preserves, 1 tablespoon of chipotle in adobo sauce, and 1 tablespoon of soy sauce to create the glaze.
Place the rotisserie chicken on a baking sheet lined with parchment paper. Brush the apricot-chipotle glaze generously over the chicken, ensuring it is well-coated.
Bake the glazed chicken in the preheated oven for 15-20 minutes, or until heated through and the glaze is caramelized.
While the chicken is baking, rinse 1 cup of quinoa under cold water and cook it according to package instructions.
In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté 1 diced onion and 2 minced garlic cloves until translucent.
Add 1 diced bell pepper and cook for an additional 3 minutes. Stir in the cooked quinoa, 1 can of drained black beans, 1 teaspoon of cumin, and salt and pepper to taste.
Cut the tops off 4 bell peppers and remove the seeds. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
Drizzle with olive oil and season with salt and pepper. Bake the stuffed peppers in the oven for 25-30 minutes, or until the peppers are tender.
Serve the glazed rotisserie chicken alongside the quinoa-stuffed bell peppers for a colorful and nutritious meal.
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