Ingredients
2 skinless chicken breasts (6 oz each)
2 tbsp BBQ sauce
1 cup uncooked quinoa
1 cup bell peppers (halved and seeded)
1 cup corn kernels (fresh or frozen)
1/2 red onion (sliced)
1 ripe avocado
1 tbsp lime juice
1/4 cup cilantro (fresh, chopped)
1 tbsp olive oil
1 tsp smoked paprika
Pinch black pepper
Cooking spray (for roasting)
Instructions
Marinate chicken: Brush BBQ sauce over chicken breasts and let rest for 10 minutes.
Preheat oven to 400°F (200°C). Toast quinoa in a dry skillet for 2 minutes, then cook in 2 cups water until fluffy.
Toss bell peppers, corn, and red onion with olive oil, paprika, and pepper. Spread on a baking sheet and roast for 15-20 minutes.
Heat a grill pan over medium-high heat. Cook marinated chicken for 5-7 minutes per side until caramelized and juicy.
Assemble bowls: Divide cooked quinoa, roasted veggies, and grilled chicken onto plates. Top with avocado salsa (combine avocado, lime juice, cilantro, and corn).
Notes
For meal prep: Store components separately in the refrigerator for up to 4 days.
Substitute BBQ sauce: Use homemade version (ketchup + apple cider vinegar + honey + garlic). Add optional jalapeño for heat in salsa.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling & Roasting
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 75mg