BBQ Chicken Bowl
La fiesta in a perfectly balanced bowl!
Ingredients
- 2 cups cooked quinoa
- 1⁄2 lb (225 g) Southern BBQ Chicken, prepared, cubed
- 2–3 tbsp BBQ Chicken & Rib Rub
- 1 lb (450 g) boneless skinless chicken breasts
- 8 cups mixed, fresh seasonal vegetables, sliced or chopped
- 2 cups Black Bean & Corn Salsa, prepared
- 2 cups frozen corn kernels
- 2 cups canned black beans
- 2 tbsp olive oil
- 2 tbsp Poco Picante Salsa, prepared
- 2 tbsp Poco Picante Salsa Mix
- 1 cup diced tomatoes
- 1 tsp lime juice, optional
- cilantro, optional
- lime, optional
- cilantro, optional
- 1⁄2 cup Poco Picante Salsa, prepared
- 1⁄2 cup Guacamole, prepared
- 2 ripe avocados
- 3 tbsp Guacamole Dip Mix
- lime juice, optional
- 1⁄2 cup cheese, your choice
Preparation
- Portion quinoa evenly between four serving bowls.
- Divide the chicken, veggies, salsas, and Guacamole evenly on top of the quinoa.
- Sprinkle each bowl with cheese. Add a squeeze of lime juice and sprinkle with cilantro, if desired. Serve.
Epicure Products Used
Nutritional Information
Per serving(1 bowl): Calories 440, Fat 14 g (Saturated 2.5 g, 0 0 g), Cholesterol 40 mg, Sodium 650 mg, Carbohydrate 51 g (Fiber 14 g, Sugars 7 g), Protein 32 g.
Tips
No BBQ chicken? Use shredded rotisserie chicken.