- 1 1/2 cup quinoa, uncooked
- 2 pound chicken thigh, boneless, skinless
- 1/2 cup barbecue sauce
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium bell pepper, orange
- 1/2 cup parsley, fresh
- 2 clove garlic
- 1 medium lemon
- 3 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Cook quinoa according to package directions; chill until ready to serve.
Heat oven to 350°F.
Place chicken in baking dish and cover with barbecue sauce. Bake in preheated oven for 20-25 minutes until no longer pink and the juices run clear.
Dice tomatoes, cucumber, and bell pepper; finely chop parsley, and mince garlic. Add all to a large mixing bowl, then add cooked and fluffed quinoa.
Add the juice from the lemon to the veggies, along with the olive oil, salt, and pepper. Toss to coat evenly.
Serve chicken with tabbouleh and cubed honeydew on the side.
Calories: 751kcal | Carbohydrates: 85g | Protein: 55g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 197mg | Sodium: 834mg | Fiber: 9g | Sugar: 31g