Oven Baked BBQ Chicken + Quinoa Slaw-ish Bowls
Prep time
Cook time
Total time
Serves: 4
Ingredients
- BBQ Chicken: 2 lbs. (~8-10) boneless skinless chicken thighs
- 1 cup of your favorite BBQ sauce
- 2 tablespoons of olive oil
- Freshly ground salt & pepper
- Quinoa Slaw-ish:
- 1 cup of quinoa (rinse according to instructions on the package)
- 1 can of chicken broth
- 1 tablespoon of butter
- Optional: fresh spinach tossed with a drizzle of olive oil
- Juice of 1 lime
- 2 cups red cabbage (you can also substitute for another cabbage (e.g. Napa)
- 1 can of whole black beans, drained
- 1 cup of frozen corn
- ¼ cup crumbled queso contija
- Salt & pepper to taste
Instructions
- BBQ Chicken
- Preheat the oven to 400 degrees.
- Dry the chicken with a paper towel.
- Place the chicken on a baking pan and drizzle with 2 tablespoons of olive oil. Using your hands or tongs, toss the chicken in the olive oil to coat. Season both sides with freshly ground salt & pepper
- Place in the oven and bake for 15 minutes
- Baste the chicken (the side that is up) generously with BBQ sauce and put back in the oven for 6 minutes. Flip the chicken and baste again generously with BBQ sauce. Put back in the oven for another 6 minutes. Remove the chicken from the oven, cover with foil and let rest for 5 minutes.
- After placing the chicken in the oven, make the quinoa. Place the chicken broth and quinoa in a medium pot and bring to a boil. Lower the heat, cover the pot, and simmer on low for about 20-25 minutes. The liquid should be completely absorbed.
- Fluff the quinoa with a fork and add the tablespoon of butter.
- Add cabbage, black beans and corn. Fold in gently.
- To assemble your bowls, place a good scoop of the quinoa into a bowl and top with the sliced BBQ chicken. Sprinkle with the queso cotija. If you're using, toss the fresh spinach with a drizzle of olive oil and add to the bowl as well.
Recipe by Six Snippets at https://www.sixsnippets.com/oven-baked-bbq-chicken-quinoa-bowls/