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Baked Barbecue Chicken & Quinoa Bowls
Prep Time
30 mins
Cook Time
35 mins
Total Time
3 hrs

These Baked Barbecue Chicken and Quinoa Bowls are a healthy, easy to make, and delicious meal that are great for on-the-go dinners.

Course: Main Course
Cuisine: American
Servings: 6
Calories: 479 kcal
Author: Sandra
  • 4 cups low sodium chicken broth
  • 2 cups uncooked quinoa
  • 3 large chicken breasts
  • 1 bunch of cilantro
  • 2 1/2 cups sweet corn cooked (I used frozen sweet corn)
  • Shredded Monterrey Jack cheese
Maple Barbecue Sauce
  • 1 packed cup brown Sugar
  • 1 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • ¼ heaping cup pure maple syrup meaning a little over ¼ cup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 2 teaspoons Paprika
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  1. In a large mixing bowl prepare Sweet Maple Barbecue Sauce by following directions in the above link.
  2. Filet each chicken breast in half, so now you have 6 pieces of chicken. And place in the large mixing bowl with the Sweet Maple Barbecue Sauce.
  3. Cover the bowl of chicken with foil or plastic wrap and set in the refrigerator, marinate the chicken for 1-2 hours.
  4. Preheat oven to 350 degrees. Line a rimed baking sheet with tin foil and aside.
  5. Arrange the chicken on the baking sheet in a single layer.
  6. Bake in the oven for 25-35 minutes or until chicken is cooked all the way through.
  7. While chicken is baking, prepare quinoa.
  8. In a medium sauce pan bring the 4 cups of chicken broth to a boil.
  9. Stir in quinoa and bring back to a boil. Reduce heat to a medium and cover with a lid. And cook covered over reduced heat for 12 minutes.
  10. Once quinoa is cooked, remove from heat and fluff. Put quinoa into a medium bowl and allow it to cool.
  11. Once chicken is completely cooked, dice into 1 inch cubes.
  12. Cook corn.
  13. You can use frozen, canned or fresh, it is a personal choice. I used frozen corn and heated according to package directions.
  14. Chop up cilantro and shred cheese.
  15. Prepare quinoa bowls - add 1/2 -1 cup cooked quinoa, 1/2 -1 cup diced chicken, 1/3 - 2/3 cup cooked corn, garnish with cheese and cilantro. Serve immediately.
  16. If you are packing these for lunches, adjust serving size according to who is eating these. I have a small, medium and large containers - one for my younger kids, my older kids and the hubby and I.
  17. Place the lids on each of the containers and store for 2-3 days in the refrigerator. These Baked Barbecue Chicken & Quinoa Bowls can be reheated to serve warm or be devoured cold. Either way enjoy!
Recipe Notes

Total time includes: marinating, cooking and prepping bowls.

Nutrition Facts
Baked Barbecue Chicken & Quinoa Bowls
Amount Per Serving
Calories 479 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 768mg 32%
Potassium 1176mg 34%
Total Carbohydrates 63g 21%
Dietary Fiber 6g 24%
Sugars 12g
Protein 38g 76%
Vitamin A 15.2%
Vitamin C 8.4%
Calcium 5.2%
Iron 23.4%
* Percent Daily Values are based on a 2000 calorie diet.