Grilled BBQ Chicken Quinoa Bowls

Course: Dinner
Cuisine: American
Servings: 4
Author: Michelle De La Cerda
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Ingredients

No-Ketchup BBQ Sauce

  • 1-15 oz can tomato sauce
  • 1 cup Swanson Chicken Broth
  • 1/2 cup apple cider vinegar
  • 2 tbsp butter
  • 3 large garlic cloves; grated/minced
  • 2 tbsp grated onion; (about 1/4 of a small onion; any variety)
  • 3/4 cup dark brown sugar
  • 1 1/2 tbsp honey
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tbsp ground mustard
  • 1/2 tbsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tbsp chili powder
  • 1 tbsp fresh squeezed lemon
  • dashes of hot sauce +/- to taste , and optional
  • 2 tbsp tomato paste

Quinoa

  • 1 cup truRoots Quinoa
  • 2 cups Swanson Chicken Broth

Toppings

  • Juice from one lime
  • 1 avocado; diced
  • 1-15 oz can black beans , drained and rinsed
  • 1 cup corn (frozen or canned, fresh must be cooked first)
  • 1 cup shredded cheddar cheese
  • 1 cup chopped tomatoes
  • 1/4 cup cilantro
  • No-Ketchup BBQ Sauce

Chicken

  • 4 chicken breast; pounded thin
  • salt/pepper; to taste
  • No-Ketchup BBQ Sauce

Instructions

  1. When planning your meal, make the sauce ahead of time, or the day of, but letting it sit for a few hours after being made is recommended.
  2. Minutes before being ready to grill and make the quinoa, pull the chicken out of the refrigerator and allow to come to room temperature, season with salt and pepper.
  3. Before making the quinoa, heat the grill.

No-ketchup BBQ Sauce

  1. In a medium size sauce pan, add the butter and tomato sauce.
  2. Pour the broth into the tomato sauce can and swish to get all the residual sauce from the can, add to the sauce pan.
  3. Add all apple cider, garlic, onion, brown sugar, Worcestershire sauce, salt, pepper, ground mustard, paprika, cumin, chili powder, lemon juice, and hot sauce (if using), whisk together and heat on medium high.
  4. Bring to a boil and allow to reduce by about a quarter to one-third (about 5-7 minutes)
  5. Reduce heat to medium low and add the tomato paste, whisk in until smooth.
  6. Simmer on medium low for about 20 minutes then turn off heat and leave in the pan.

Quinoa

  1. Combine the quinoa and broth in a sauce pan.
  2. Bring to a boil over medium high heat; stir.
  3. Reduce heat to low, cover, and cook for 15 minutes or until the water is absorbed.
  4. Once done, fluff with a fork.

Toppings

  1. Dice the avocado and place in a bowl.
  2. Pour the fresh lime juice over the avocado, gently toss with a fork, making sure the avocado is thoroughly coated.
  3. Open, drain, and rinse the black beans; place in a bowl.
  4. Thaw or drain the corn, place in a bowl. (If using fresh, remove kernels from the cob, place in a pot of salted boiling water and cook for about 5 minutes, drain--then place in a bowl).
  5. Shred/grate the cheese and place in a bowl.
  6. Chop fresh cherry, grape, or roma tomatoes and place in a bowl.
  7. Chop fresh cilantro and place in a bowl.

Chicken

  1. Heat the grill on high, then lower the heat to medium-low.
  2. Place the seasoned chicken on the grill; cook 2-4 minutes (depending on how thick the meat is)
  3. On the naked side, brush No-Ketchup BBQ Sauce, and flip.
  4. Brush the now grilled side with No-Ketchup BBQ Sauce, cook for 2-4 minutes (depending on how thick the meat is.)
  5. Flip again to quickly warm/char the bbq sauce.
  6. Remove from grill and allow to rest for a couple of minutes before slicing.

Assembly

  1. In a bowl, scoop in quinoa and then layer with desired toppings.
  2. Drizzle (or pour) No-Ketchup BBQ Sauce over the top, garnish with more cilantro (optional).
  3. Serve and enjoy.