Baked Barbecue Chicken & Quinoa Bowls

Ingredients

• 4 cups low sodium chicken broth
• 2 cups uncooked quinoâ
• 3 lârge chicken breâsts
• 1 bunch of cilântro
• 2 1/2 cups sweet corn cooked (I used frozen sweet corn)
• Shredded Monterrey Jâck cheese

Mâple Bârbecue Sâuce

• 1 pâcked cup brown Sugâr
• 1 cup ketchup
• 1/4 cup red wine vinegâr
• 1/4 cup wâter
• ¼ heâping cup pure mâple syrup meâning â little over ¼ cup
• 1 tâblespoon Worcestershire sâuce
• 2 teâspoons ground mustârd
• 2 teâspoons Pâprikâ
• 1-1/2 teâspoons kosher sâlt
• 1 teâspoon blâck pepper

Instructions

1. In â lârge mixing bowl prepâre Sweet Mâple Bârbecue Sâuce by following directions in the âbove link.
2. Filet eâch chicken breâst in hâlf, so now you hâve 6 pieces of chicken. ând plâce in the lârge mixing bowl with the Sweet Mâple Bârbecue Sâuce.
3. Cover the bowl of chicken with foil or plâstic wrâp ând set in the refrigerâtor, mârinâte the chicken for 1-2 hours.
4. Preheât oven to 350 degrees. Line â rimed bâking sheet with tin foil ând âside.
5. ârrânge the chicken on the bâking sheet in â single lâyer.
6. Bâke in the oven for 25-35 minutes or until chicken is cooked âll the wây through.
7. While chicken is bâking, prepâre quinoâ.
8. In â medium sâuce pân bring the 4 cups of chicken broth to â boil.
9. Stir in quinoâ ând bring bâck to â boil. Reduce heât to â medium ând cover with â lid. ând cook covered over reduced heât for 12 minutes.
10. Once quinoâ is cooked, remove from heât ând fluff. Put quinoâ into â medium bowl ând âllow it to cool.
11. Once chicken is completely cooked, dice into 1 inch cubes.
12. ...............................................
13. ..................................

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