BBQ Chicken Quinoa Bowls
Thanks to the quinoa, chicken, and beans these bowls are extra filling. Add in the sweetness from the barbecue sauce and the taste of summer from the grilled corn, you’ll want to make this meal prep friendly recipe year round.
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
  • 1lb cooked chickenshredded. Either dark or white meat.
  • 1cup dry quinoarinsed
  • 2cups chicken brothcan substitute water
  • 2ears cornshucked.
  • 1tablespoon buttermelted
  • 1can black beansrinsed and drained
  • 1whole avocadopeeled and sliced
  • 1/4cup barbecue sauceplus additional to toss with chicken
  • 1/4cup plain, nonfat Greek yogurt
  • 1/3cup cilantrochopped
  • salt and pepperto taste
Instructions
  1. First, let’s get the quinoa going. Place your rinsed quinoa and chicken broth in a small saucepan. Bring to a boil on medium-high heat. Once boiling, cover and reduce heat to low. Simmer for 15 minutes. The quinoa will absorb all the liquid. and be fluffy.
  2. While the quinoa is cooking, preheat a grill pan or skillet on medium heat. Brush the shucked corn with the melted butter and season with salt and pepper. Grill for 7-10 minutes, turning occasionally. The corn will be bright yellow and get the best char marks. Remove from the grill and set aside to cool slightly
  3. Toss the shredded chicken with your desired amount of barbecue sauce. I like to use about 2-3 tablespoons, but use more or less to your taste.
  4. Make the creamy barbecue sauce. Mix the 1/4 cup barbecue sauce with the Greek yogurt until well combined. Set aside. When the corn is cool enough to handle, cut the kernels off the cob.
  5. Once the quinoa is done cooking it’s time to assemble the bowls! Divide the quinoa evenly among 4 bowls, top with the shredded barbecue chicken, beans, corn, and sliced avocado. Drizzle with the yogurt barbecue sauce and sprinkle with cilantro. Enjoy!
Recipe Notes

Feel free to sub canned or frozen corn for the grilled corn on the cobs.

This is a great recipe to use up leftover chicken, but you can also cook chicken breasts while you are grilling the corn.

If you don’t have chicken broth, you can absolutely use water to cook the quinoa. I like the extra flavor the broth brings.

These bowls make great meal prep! Either store the ingredients separately or preassemble the bowls. If you’re going to be reheating the assembled bowls, I like to leave the avocado and creamy barbecue sauce on the side. They’ll keep for up to 5 days in the fridge.

1 bowl = 540 calories and 40g of protein