High Protein BBQ Chicken Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/2 cup low-sugar BBQ sauce
- 2 cups cooked quinoa or brown rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn, thawed
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Plain Greek yogurt (as a sour cream substitute)
Instructions
- Place your cubed chicken breast in a medium bowl. Sprinkle the smoked paprika, garlic powder, salt, and pepper over the chicken. Toss thoroughly to ensure every piece is evenly coated with the spices for maximum flavor.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes to the pan in a single layer. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
- Lower the heat to medium-low. Pour the BBQ sauce over the cooked chicken in the skillet. Stir constantly for 2 minutes to glaze the chicken. The sauce should become slightly sticky and coat the meat perfectly. Remove the skillet from the heat.
- While the chicken is resting, prepare your serving bowls. Divide the cooked quinoa or brown rice evenly among four bowls. If you prefer your corn and black beans warm, you can lightly sauté them in a separate pan for 3 minutes before adding them to the bowls.
- Top the grain base with the BBQ chicken, black beans, corn, and diced red onion. Add the fresh avocado slices and a generous sprinkle of cilantro to each bowl. Finish with a dollop of Greek yogurt if you like a creamy element.