Lunch · American

American BBQ chicken quinoa bowl

Quinoa with smoky BBQ chicken, corn and black beans for a filling desk lunch.

Serves
2
Prep
15 min
Cook
15 min
Total
30 min
  • High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
  • Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
  • Dairy-free here means no milk, cheese, butter, yogurt or cream.

Ingredients

For 2 servings
  • 280 g chicken breast, skinless
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 150 g quinoa, uncooked
  • 150 g corn kernels, frozen
  • 200 g canned black beans, drained
  • 3 tbsp barbecue sauce
  • 1/4 medium red onion, diced
  • 15 g fresh cilantro, chopped

Method

  1. Season the chicken with paprika and garlic powder, then cook in a pan over medium-high heat for 6 minutes per side.

  2. Rinse the quinoa and simmer in 300 ml water for 15 minutes until tender.

  3. Warm the corn and black beans together in a small pan for 4 minutes.

  4. Slice the chicken and toss with the barbecue sauce.

  5. Divide the quinoa between bowls and top with the chicken, corn, black beans and red onion.

  6. Scatter with cilantro before serving.

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