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2 boneless skinless chicken breasts, (approximately ½ pound)

Favorite citrus/garlic or Italian marinade

1 cup brown rice, (cooked according to package instructions)

1 cup quinoa, (cooked according to package instructions)

1 can black beans

1 can corn

1 ripe avocado, (peeled, pitted, and diced)

1 cup grape tomatoes, (quartered)

½ cup feta cheese, (crumbled)

¼ cup sour cream, (or Greek yogurt)

Salt and pepper, (to taste)

Cilantro, (for garnish)

Limes, (for garnish)

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1. Place the chicken into a large zipped bag. Pour the marinade mixture over the top, seal the bag, and shake it to make sure that the chicken is coated on all sides.

2. Place the sealed bag in the refrigerator for 30 minutes, up to 8 hours.

3. On the BBQ Grill over medium heat, add chicken and cook 8-10 minutes on each side, or until cooked through. Chicken is fully cooked when it reaches an internal temperature of 165°F. Depending on the size and thickness of the chicken breasts, cooking times may vary.

4. Remove the chicken from the BBQ Grill, rest for 10 min, then slice, and tent to keep warm while you assemble the salad.

5. To each bowl, add ½ cup brown rice and ½ cup quinoa. Toss to combine.

6. Top each bowl with the black bean and corn salsa, avocado, grape tomatoes, feta cheese, and sliced chicken.

7. Top with a dollop of sour cream or greek yogurt.

8. Garnish with cilantro and a squeeze of lime juice.

Prep: 20 min

Cook: 35 min

Total: 55 min