BBQ Chicken Quinoa Bowl

What do you do after you work 8 days in a row, basically living out the Groundhog's Day movie? I'll tell you what you do. You say hell no to the gym and hell yes to a big cocktail and plop down on the couch to catch up on Breaking Bad. Oh yeah. I started Season 1 Episode 1. I know, I'm like years behind here, but hey, at least I'm on the bandwagon! So sit right down and enjoy a healthy-but-feels-sinfully-unhealthy meal tonight! You deserve it.

BBQ Chicken Quinoa Bowl

Makes 4 bowls

Ingredients:

• 1 cup rinsed and drained quinoa
• 2 cups chicken or vegetable broth 
• 2 chicken breasts
• 1 tbsp. olive oil
• salt & pepper to taste
• 1 cup canned or frozen corn (fresh is best if you can find it)
• 1/2 cup black beans, rinsed and drained
• 1/2 cup red onion, chopped
• 1/2 cup shredded white cheddar cheese
• 1 large or 2 small avocados, pitted and chopped
• 1/2 cup freshly chopped cilantro
• 1/4 cup plain Greek yogurt
• 1/4 cup BBQ sauce

To make the BBQ dressing, stir the BBQ sauce and greek yogurt together in a small bowl and set in the fridge until ready to serve. 

Add the quinoa and broth to a medium pot over medium-high heat. Bring the mixture to a boil, then lower to simmer and cook for 15-20 minutes, until the quinoa has absorbed all of the broth, and it becomes fluffy like rice.

Remove from the heat and set aside. Prepare the chicken by coating both sides with olive oil, salt, and pepper. Grill; about 4-5 minutes on each side until cooked through, or bake for 10-12 minutes at 350 degrees F if you do not have access to a grill. 

If using a grill, add the corn cobs to the grill in the last couple of minutes while the chicken cooks. If cooking indoors, heat the kernels up in a saute pan over medium-high heat with no oil, allowing them to "roast". Be sure to use a very good non-stick skillet to do this. 

Once the chicken and the corn have cooked, cut the chicken into bite-sized pieces. Place a heaping scoop of quinoa into each serving bowl. Top with 1/4 of the chopped chicken, corn, black beans, onion, shredded cheese, avocado, and cilantro on top of the quinoa. Repeat with the remaining bowls.

Top each bowl with some of the BBQ dressing and serve. 

*recipe adapted from Iowa Girl Eats*