Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1/2 cup low-sugar BBQ sauce
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 2 cups fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen corn, thawed and charred
  • 1 cup canned black beans, drained and rinsed
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup Greek yogurt (plain)
  • 1 tbsp fresh lime juice
  • 1 tsp honey

Instructions:

  1. Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add rinsed quinoa and stir for 2-3 minutes until fragrant and slightly golden.
  2. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  3. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. Pat chicken cubes dry with paper towels. Season with smoked paprika, garlic powder, salt, and black pepper.
  5. Heat 1 tablespoon of olive oil in a large non-stick skillet over high heat. Sear chicken until browned on all sides.
  6. Lower heat and stir in the low-sugar BBQ sauce, cooking for a few more minutes until the sauce caramelizes into a thick glaze.
  7. In a small bowl, whisk together Greek yogurt, lime juice, honey, and a pinch of salt to create the zesty drizzle.
  8. Assemble bowls by layering quinoa, baby spinach, cherry tomatoes, charred corn, black beans, and sliced red onion. Top with glazed BBQ chicken and a drizzle of the lime-yogurt sauce.