Let me guess. It’s a throw-together dinner kind of night again? Since we are all in the midst of quarantine and trying not to go to the grocery store very often, it can be challenging to think of meals using what you have in the house.
Here’s an idea for a Barbecue Chicken and Quinoa Bowl with Honey Mustard Sauce that can be adapted to ingredients you may already have on hand . This bowl combines chicken, quinoa, red cabbage, red onion, brussels sprouts, broccoli and barbecue sauce plus ingredients to make a honey mustard sauce. Don’t have any quinoa? Use brown rice. Don’t have any red cabbage or broccoli? Use white cabbage or bell peppers or any other vegetable you may have! Don’t have any chicken? Use tofu or shrimp. Out of barbecue sauce? Use hot sauce or just the honey mustard sauce. Make your own kind of bowl creation and enjoy!
Barbecue Chicken and Quinoa Bowls with Honey Mustard Sauce
- 1 cup raw quinoa you can also use brown rice
- 2 large boneless chicken breasts
- 1 red onion sliced
- 2 large heads broccoli florets stalks removed and broccoli chopped
- 1 small red cabbage sliced
- 1 12 oz. bag brussels sprouts trimmed and quartered
- extra virgin olive oil
- 1 tsp. grapeseed oil
- salt and pepper
- 1 tsp. onion salt
- 1 tbsp. garlic powder
- barbecue sauce
Honey Mustard Sauce
- 1/4 cup mayonnaise
- 1 tbsp. yellow mustard
- 1 tbsp. dijon mustard
- 1 tbsp. honey
- 1/2 lemon juiced
Preheat oven to 375 degrees or 350 convection roast.
Place cabbage and onion in a bowl and toss with olive oil and salt and pepper. Then place them on a cookie sheet lined with tinfoil.
Place broccoli and brussels sprouts in a bowl and toss with olive oil and salt and pepper. Then place them on a second cookie sheet lined with tinfoil.
Put the vegetables in the oven and roast for about 45 minutes until soft and slightly browned.
While the vegetables are cooking, slice raw chicken into little pieces. Place in a bowl and toss with olive oil, onion salt and garlic powder. Set aside.
Cook quinoa according to package directions. Set cooked quinoa aside.
Combine all Honey Mustard Sauce ingredients together in a small bowl. Whisk together until smooth. Set aside.
When vegetables are nearly done cooking, heat up a cast iron pan. Add grapeseed oil.
Cook chicken until nice and brown, about 15 minutes.
Remove vegetables from oven.
Assemble bowls with chicken, quinoa and vegetables. Top with a little swirl of barbecue sauce and honey mustard sauce.