Honey Bbq Chicken Lunch Bowl

• 2 chicken breasts
• 2 tablespoons bbq sauce
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 3/4 cup brown rice
• 1/4 cup quinoa
• 2 cups chicken stock
• 1 teaspoon coconut oil
• 3 tablespoons chopped cilantro Fresh, Divided
• 2 limes juice and Zest
• 1 tablespoon olive oil
• 1 cup canned black beans
• 1 cup frozen corn
• 1/2 red pepper Diced
• 1/2 green pepper Diced
• 1 clove garlic Minced
• 6 cups spring salad mix
• 1 cup grape tomatoes Halved

1. Preheat the oven to 400 degrees.
2. Coat the chicken in the BBQ sauce, honey, and Dijon mustard. Place on a lined baking sheet and bake for 30 to 40 minutes until the chicken is cooked all the way through. Slice thin and set aside.
3. In a medium sauce pan over high heat, combine the brown rice, quinoa, chicken stock, and coconut oil. Once the mixture comes to a boil, reduce the heat and cover with a tight fitting lid. Allow the rice and quinoa to simmer for another 20 minutes or until all of the liquid is absorbed. Pour the rice and quinoa into a mixing bowl and stir in the lime juice, lime zest, and 2 Tbsp. of cilantro with a fork, breaking up any clumps.
4. Coat a medium pan with olive oil over medium heat. Combine the beans, corn, peppers, and garlic. Saute for 5 minutes. Season with the juice of half a lime, 1 Tbsp. of cilantro, salt, and pepper.
5. In a bowl, toss the spring salad mix and cherry tomatoes. Season with salt and pepper.
6. To assemble, add 1/2 cup of rice, a cup of the spring mix, and 1/2 cup of the bean and corn mixture. Lay a few slices of chicken and avocado on top. Drizzle the avocado with the juice of the last half of lime.

chicken breasts, bbq sauce, honey, mustard, brown rice, quinoa, chicken stock, coconut oil, cilantro, olive oil, black beans, frozen corn, red pepper, green pepper, garlic, spring salad mix, grape tomatoes

Taken from www.yummly.com/recipe/Honey-BBQ-Chicken-Lunch-Bowl-1302379 (may not work)