High Protein Barbecue Chicken and Coconut Quinoa Meal Prep
A tropical delight with tons of flavor and protein! Can swap quinoa for rice or even cauliflower rice if you like and any veggies will work.
Servings 4 meals
Quinoa (will have left over)
- 1 ½ cup quinoa
- 1 tbsp coconut oil
- 13.5 oz can of coconut milk
- 1 ½ cup water
- 2 lb boneless skinless chicken breast
- ¾ cup barbecue sauce
- ¼ cup pineapple, finely chopped or pureed
- 1 medium zucchini
- 1 large yellow bell pepper
- 2 coconut oil
- 2 tbsp sliced green onion
- 2 tbsp unsweetened coconut flakes
For the Veggies
Preheat oven to 450° F. While oven is preheating, slice vegetables into large spears/slices and start cooking quinoa.
Toss veggies in a bowl with 2tbsp melted coconut oil. Line baking sheet with tin foil or parchment paper. Optional: set cooling rack over lined baking sheet for better air circulation. Spread vegetables out evenly over lined baking sheet or cooling rack.
Roast for 15-20 minutes until just starting to brown in spots. If not using cooling rack, turn halfway through.
For the Quinoa
Melt 1 tbsp coconut oil in sauce pan and add quinoa. Lightly saute the quinoa, stirring frequently until golden.
Add water and coconut milk and bring to simmer. Cover and cook for about 15 minutes until just under-done. (Slightly under-cooked quinoa heats better in the microwave later.)
For the chicken
Dice chicken in approximately 3/4" pieces.
Optional: marinate chicken in barbecue sauce for 30min-2hours
Working in batches based on pan size, add ⅓ to ½ of chicken and barbecue sauce to a large saute pan over high heat.
Cook, stirring frequently until chicken is cooked through and barbecue sauce has carmelized coating chicken.
Add 1/2 cup quinoa to each tupperware. Divide chicken evenly between tupperwares. Divide pepper and zucchini evenly between tupperwares. Top with sliced green onions and coconut flakes.
Leftover quinoa can be frozen or used for other meals.