Dairy-Free BBQ Chicken Bowls with Quinoa

Ingredients

• about 680 g Chicken Breasts
• 1 cup Quinoa
• 1 cup BBQ Sauce
• 1 medium Avocado
• 1 can Black Beans
• 1 cup Corn
• 1/2 medium Red Onion
• 1/2 cup Dairy-Free Sour Cream
• 1/2 cup Dairy-Free Cheddar Shreds
• 1 tbsp Olive Oil
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of quinoa under cold water. Place the rinsed quinoa in a medium saucepan with 2 cups of water and a pinch of the 1/4 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa cooks, pat the about 680 g chicken breasts dry. In a small bowl, mix the 1 tbsp olive oil with the 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper. Rub this mixture all over the chicken breasts.
3. 3Preheat your grill to medium-high heat (around about 205°C or 200°C). Grill the seasoned chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 74°C and the juices run clear. Alternatively, bake the chicken breasts in an oven preheated to 205°C (200°C) for 20-25 minutes, or until the internal temperature reaches 74°C.
4. 4Once the chicken is cooked, let it rest for 5 minutes on a cutting board. Then, cut the chicken into 1.27 cm cubes. Place the cubed chicken in a medium bowl and add the 1 cup of BBQ sauce, tossing to coat evenly.
5. 5While the chicken rests, dice the 1 medium avocado and finely chop the 1/2 medium red onion. Rinse and drain the 1 can of black beans.
6. 6Fluff the cooked 1 cup of quinoa with a fork. In a large bowl, combine the fluffed quinoa, the BBQ chicken mixture, the drained black beans, the 1 cup of corn, and the chopped red onion.
7. 7Divide the quinoa and chicken mixture among four bowls. Top each bowl with the diced 1 medium avocado, a dollop of the 1/2 cup dairy-free sour cream, and a sprinkle of the 1/2 cup dairy-free cheddar shreds.

Substitutions

Related Guides