Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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!