Easy BBQ Chicken Protein Bowl Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
2 Servings
Ingredients
  • 2 medium skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 heaping teaspoon barbecue seasoning
  • ⅔ cup quinoa
  • ½ cup barbecue sauce
  • 1 (14-ounce) can kidney beans, drained
  • 1 medium avocado, sliced
  • 1 cup red cabbage, shredded
  • 2 tablespoons pumpkin seeds
  • ½ cup Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • Pinch of cayenne pepper
Directions
  1. Preheat the broiler to high.
  2. Line a baking sheet with aluminum foil and top it with a grill tray.
  3. Coat the chicken breasts in olive oil and barbecue seasoning.
  4. Place chicken breasts onto grill tray and then transfer to the oven. Broil for 7 to 8 minutes.
  5. Remove from the oven and flip the chicken breasts, then return to the oven and broil for another 7 to 8 minutes, until cooked through.
  6. Meanwhile, bring a medium-sized pot of water to a boil.
  7. Add the quinoa to the boiling water and cook according to package instructions. Drain and set aside once cooked.
  8. Make the Alabama white sauce: To a bowl, add the Greek yogurt, white wine vinegar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
  9. Mix well and set aside.
  10. Shred or slice the still-hot chicken breasts.
  11. Mix the shredded chicken with the barbecue sauce.
  12. To assemble the protein bowls, divide the quinoa, kidney beans, avocado, red cabbage, and shredded barbecue chicken between two bowls.
  13. Top with a drizzle of Greek yogurt-based Alabama white sauce and some pumpkin seeds before serving.