We adore doing these things together as a family. In the case of cheering at a football match-up or science reasonable occasion, we adore supporting one another. It's something unique viewing our 8-year-old girl madly shouting her head off at any of our other children's occasions. Be that as it may, each one of those exercises make for costly and at times unfortunate eating decisions.
So I chose to take a stab at something new, and make some supper prep bowls. That way, when we have to eat in a hurry, despite everything we have a flavorful custom made dinner that gives us all that we have to prop us up. These Baked Barbecue Chicken and Quinoa Bowls join the things my child's adoration, grill chicken and corn while tossing in something for myself: quinoa. Everybody is satisfied, particularly this mother.
These Baked Barbecue Chicken and Quinoa Bowls are a sound, simple to make, and scrumptious feast that are extraordinary for in a hurry meals.
- 4 cups low sodium chicken broth
- 2 cups uncooked quinoa
- 3 large chicken breasts
- 1 bunch of cilantro
- 2 1/2 cups sweet corn cooked (I used frozen sweet corn)
- Shredded Monterrey Jack cheese
- Maple Barbecue Sauce
- 1 packed cup brown Sugar
- 1 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup water
- ¼ heaping cup pure maple syrup meaning a little over ¼ cup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground mustard
- 2 teaspoons Paprika
- 1-1/2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- In a large mixing bowl prepare Sweet Maple Barbecue Sauce by following directions in the above link.
- Filet each chicken breast in half, so now you have 6 pieces of chicken. And place in the large mixing bowl with the Sweet Maple Barbecue Sauce.
- Cover the bowl of chicken with foil or plastic wrap and set in the refrigerator, marinate the chicken for 1-2 hours.
- Preheat oven to 350 degrees. Line a rimed baking sheet with tin foil and aside.
- Arrange the chicken on the baking sheet in a single layer.
- Bake in the oven for 25-35 minutes or until chicken is cooked all the way through.
- While chicken is baking, prepare quinoa.
- In a medium sauce pan bring the 4 cups of chicken broth to a boil.
- Stir in quinoa and bring back to a boil. Reduce heat to a medium and cover with a lid. And cook covered over reduced heat for 12 minutes.
- Once quinoa is cooked, remove from heat and fluff. Put quinoa into a medium bowl and allow it to cool.
- Once chicken is completely cooked, dice into 1 inch cubes.
- Cook corn.
- You can use frozen, canned or fresh, it is a personal choice. I used frozen corn and heated according to package directions.
- Chop up cilantro and shred cheese.
- Prepare quinoa bowls - add 1/2 -1 cup cooked quinoa, 1/2 -1 cup diced chicken, 1/3 - 2/3 cup cooked corn, garnish with cheese and cilantro. Serve immediately.
- If you are packing these for lunches, adjust serving size according to who is eating these. I have a small, medium and large containers - one for my younger kids, my older kids and the hubby and I.
- Place the lids on each of the containers and store for 2-3 days in the refrigerator. These Baked Barbecue Chicken & Quinoa Bowls can be reheated to serve warm or be devoured cold. Either way enjoy!
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