30-minute dinner
BBQ Chicken Quinoa Bowls
Saucy chicken, quinoa, black beans, corn, and crunchy slaw make fast dinner bowls with an estimated 43 grams of protein per serving.
- Total time
- 30 min
- Serves
- 4
- Est. protein
- 43g
Why this one is weeknight-friendly
Cooked chicken and microwave quinoa make this mostly an assembly job. The slaw adds crunch without chopping several vegetables.
A few helpful tips
Warm the chicken over medium-low heat so the barbecue sauce does not scorch. Dress the slaw just before serving for the best crunch.
Easy swaps
Brown rice can replace quinoa. Use broccoli slaw for a sturdier crunch.
Save the leftovers
Store slaw separately from the warm ingredients for up to 3–4 days. Reheat chicken, quinoa, beans, and corn to 165°F.
The recipe
BBQ Chicken Quinoa Bowls
Ingredients
- 3 cups shredded cooked chicken
- 3/4 cup barbecue sauce, divided
- 2 (8-ounce) pouches microwave quinoa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 3 cups coleslaw mix
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 3 scallions, thinly sliced
Instructions
- Combine the chicken with 1/2 cup barbecue sauce in a saucepan. Warm over medium-low heat, stirring often, until the chicken reaches 165°F, about 6–8 minutes.
- Heat the quinoa, black beans, and corn according to their package directions.
- Toss the coleslaw mix with apple cider vinegar, olive oil, and salt.
- Divide the quinoa among four bowls. Add the barbecue chicken, black beans, corn, and slaw. Drizzle with the remaining barbecue sauce and finish with scallions.
Food safety: Reheat cooked chicken to 165°F. Check barbecue sauce and packaged ingredient labels for allergens.
Nutrition values are estimates and may vary by ingredients and serving size. Protein data source.