Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup corn kernels
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste (for dressing)
- ½ teaspoon dried oregano
- 1 teaspoon Dijon mustard
Instructions
- Preheat grill or grill pan over medium-high heat.
- Grill chicken for 5-7 minutes per side until cooked through (165°F).
- Brush BBQ sauce on chicken in the last few minutes of grilling.
- Let chicken rest before slicing into strips.
- Cook quinoa according to package instructions; fluff after resting.
- Toss diced vegetables with olive oil in a bowl.
- Assemble bowls with quinoa, veggies, sliced chicken, and drizzle with dressing made from olive oil, apple cider vinegar, honey, salt, pepper, oregano, and mustard.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 75mg
Keywords: Customize with additional toppings like feta cheese or jalapeños for extra flavor. Use seasonal vegetables for the freshest taste.