Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 tsp (3g) sea salt
  • 1.5 lbs (680g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (120ml) BBQ sauce
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 2 cups (60g) fresh baby spinach
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (170g) canned black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 1/2 cup (75g) red onion, finely diced
  • 1 large (150g) avocado, sliced
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) honey
  • pinch of salt
  • pinch of cracked black pepper

Instructions:

  1. Combine rinsed quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. Toss chicken cubes with smoked paprika, garlic powder, and salt.
  3. Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer and sear without moving for 3 minutes. Flip and cook for another 3 minutes.
  4. Pour BBQ sauce over the chicken and toss for 60 seconds until the glaze is thick and clings to the meat.
  5. Divide fresh baby spinach evenly among four bowls.
  6. Add a portion of fluffy quinoa to each bowl and arrange black beans, corn, cherry tomatoes, and red onion in sections.
  7. Top with glazed BBQ chicken and avocado slices.
  8. Whisk Greek yogurt, lime juice, honey, salt, and pepper together; drizzle over the bowls.