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Hello dear reader and welcome to you today. I’m excited about the recipe I have brought along to share with you all! (It’s delicious, wonderful and a little outside the box, be warned. Please walk with me to a world outside the typical casserole, won’t you?) Have you noticed as you browse the internet, or look at restaurant menu’s the occasional appearance of entrees served in “bowls”. For example, Chili’s has a whole array of them including Chipotle Chicken Fresh Mex Bowl and Margarita Chicken Bowl. I’ve seen many Taco Bowls or Burrito Bowls around as well. What are they, you might be wondering? Generally they include some kind of protein, chicken or beef (or shrimp, yum!), a grain such as rice or quinoa and then a whole array of fresh toppings. Sounds a little different, yes? Different and delicious!

This particular “Bowl” recipe features delicious, saucy, shredded BBQ Chicken (made in the crock pot), the Coconut Lime Quinoa I shared with you earlier in the week and then a grand collection of delicious toppings. Black beans, corn, red pepper, onions, cilantro, cheese, avocado and chili lime tortilla strips. I like to scoop the warm chicken and quinoa into individual serving bowls and then let my family choose whatever toppings their individual taste buds appreciate.

Please be aware that when I served it to my family for the first time they looked at me with eyes that said “Hu? Come again? What? Put all those things in a bowl?” After hearing my request to keep an open mind and give it a heart felt try…they dished it up and gave me the thumbs up. It good, friends. Fresh tasting, a little outside the box…and super good.

Hope you’ll give it a try!

BBQ Chicken and Coconut Lime Quinoa Bowls

Prep Time: 15 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 4 hours, 45 minutes

Yield: 6 servings


5 chicken breasts (can be frozen)
2 C Sweet Baby Rays BBQ Sauce
2 T Worcestershire sauce
1/2 C Kraft Zesty Italian Dressing
1/4 C brown sugar
1 C quinoa
2 C water
2 tsp chicken bullion granules
1 lime
1 tsp coconut oil
2-3 Tb fresh cilantro, chopped
Red onion
black beans
red pepper
chili lime tortilla strips (or crushed up, flavored tortilla chips such as Cool Ranch, Lime or Chili Cheese)


1. Place the chicken in a large crock pot. In a separate mixing bowl stir together the bbq sauce, Worcestershire sauce, Italian dressing and brown sugar. Pour it over the top of the chicken. Cover and cook on low for 7 hours or on high for 4.
2. Shred the chicken with two forks and allow it to cook for an additional 30 minutes.
3. To make the Coconut Lime Quinoa place the quinoa, water, bullion and the zest of the lime in a medium sized sauce pan. Bring to a boil, cover and reduce heat to medium low. Cook for 12-15 minutes or until the quinoa is tender.
4. Fluff it with a fork and add the coconut oil, fresh cilantro and about 2 Tb of lime juice. Stir to combine.
5. Grab some serving bowls. Into each serving bowl place some warm bbq chicken and quinoa. Top with whichever toppings you enjoy. I recommend going with all of them. 🙂 Lots of great textures and flavors in the above list.

Recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. This looks like a yummy way to use up chicken, leftover or otherwise. My recipe is very similar but adds plenty of green pepper to the chicken and cooked in the crockpot. I would add some sort of yogurt dressing too. Maybe just yogurt and the lime juice or some salsa. Thanks for the easy, tasty recipes!