One Pot BBQ Chicken Chili Mac: 30 Minute Thursday

One Pot BBQ Chicken Chili Mac: 30 Minute Thursday

One Pot BBQ Chicken Chili Mac: 30 Minute Thursday

This One Pot BBQ Chicken Chili Mac is the perfect meal in one! It’s loaded with protein, fiber, veggies and made in one skillet in 30 minutes! An easy, healthy weeknight meal.

red and black pot filled with bbq chicken chili mac and wooden spoon

I love these 30 Minute Thursdays because it forces me to get creative and adds yet another easy, healthy meal to my repertoire — something our family needs plenty of!

I was really stuck this month though. Maybe because my brain is still all holiday cookies. Maybe because I took quite a bit of time off of recipe development and the creative juices just aren’t flowing yet.

So I thought back to some of my favorite meals here on The Recipe Rebel and thought to myself, “which of these is a little underappreciated and would make a really great skillet meal?”

overhead close up image of plate of bbq chicken chili mac with fresh parsley
It is one of our all-time favorite recipes here on the blog, but I think I’m the only one that makes it! I figured it was time to bring it back to life in a quick, simple one pot meal kind of way. And I’m not mad about it!

I love meals like this because it’s so easy to load them up with veggies. I like to add shredded carrots or zucchini, and chopped peppers, spinach, or kale, to dishes like this with a ton of flavor because if there’s someone in your family who isn’t a fan of their veggies (*raises hand sheepishly*), the chili flavors mask them easily.

You’re still getting all of the benefits of eating your vegetables without really realizing that you are — perfect for those picky eaters!

One Pot BBQ Chicken Chili Mac: 30 Minute Thursday

This One Pot BBQ Chicken Chili Mac is the perfect meal in one! It’s loaded with protein, fiber, veggies and made in one skillet in 30 minutes! An easy, healthy weeknight meal.

Ingredients
▢1 teaspoon canola oil
▢3 small boneless skinless chicken breasts cut into 1/2″ pieces
▢1/2 teaspoon seasoning salt
▢1 red pepper diced
▢1/2 small onion diced
▢1 cup finely chopped fresh spinach
▢540 ml can black or kidney beans, drained and rinsed 19oz
▢1 teaspoon minced garlic
▢1 tbsp chili powder
▢28 oz canned diced tomatoes with juice
▢1/2 cup barbecue sauce
▢2 cups chicken broth
▢1/2 teaspoon salt
▢2 1/2 cups dry macaroni I used high fiber white
▢2 cups shredded cheddar cheese
Instructions
In a large skillet over high heat, cook chicken breasts in canola oil until browned, about 2-3 minutes. Sprinkle with seasoning salt.
Meanwhile, chop your red pepper, onion and spinach and add to the pan. Cook over high heat, stirring often, until softened, about 3-4 minutes.
Add beans, garlic and chili powder and cook 1 minute.
Add tomatoes, barbecue sauce, broth, salt and macaroni and bring to a boil over high heat. Reduce heat to medium and cook until pasta is al dente and liquid is mostly absorbed, about 9-10 minutes, stirring often. Stir in cheese (will continue to thicken as it sits and the cheese melts). Serve.