After a weekend of over-indulging, I was in desperate need of some healthy meals this week. I stocked up on fresh veggies and fruits and I've even cooked double so I have a healthy option for lunch the next day (we've been bringing our lunch to the client this week - yay for not eating out)!!
This recipe was so good, and colorful! It has simple ingredients and includes everything I keep stocked in my fridge (tomatoes, corn, lettuce, chicken - I'm down for a Southwestern themed meal any day). I adapted the recipe a little, but the basic principle was the same!
BBQ Chicken Quinoa
from Iowa Girl Eats
1 cup quinoa, rinsed very well
2 cups chicken broth
2 chicken breasts
salt & pepper
2 ears corn, shucked (or 1 cup corn kernels)
1/2 cup cherry tomatoes
1/2 cup black beans, drained & rinsed
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped lettuce (the recipe called for cilantro but it's not my favorite, so I switched it!)
1/4 cup plain Greek yogurt
1/4 cup BBQ sauce (plus more for chicken)
- Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
- Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. (Alternatively you could poach the chicken, or use leftover or rotisserie chicken.) Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.
- Mix together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. Drizzle with yogurt and BBQ sauce mixture, then garnish with chopped lettuce.