Grilled BBQ Chicken Corn Rice Bowl Recipe

About this recipe

A hearty dinner featuring grilled chicken, smoky barbecue sauce, and a flavorful mix of corn and rice. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 240G Asian Bbq Sauce With Brush, 240G
• 640G Birds Eye Supersweet Sweetcorn

Instructions

1. 1. Heat 2 tbsp oil in a large nonstick skillet over medium-high heat.
2. 2. Add 4 chicken breasts to the skillet and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and cover to keep warm.
3. 3. In the same skillet, add 1 cup frozen corn and 3/4 cup barbecue sauce. Stir well and bring the mixture to a boil, stirring occasionally.
4. 4. Stir in 2 cups quinoa and mix thoroughly. Cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
5. 5. Place the cooked chicken breasts on top of the quinoa mixture, cover the skillet, and reduce the heat to low. Cook for 5 minutes to allow the flavors to meld.
6. 6. Serve the dish hot, ensuring each portion includes chicken, quinoa, and corn.