Happy Tuesday! I am so happy to report that my knee/leg feels so much better!

Originally, I had planned on taking a rest day yesterday. Instead, I changed up my routine a little bit, so that I could still workout. I made sure not to include any lower body exercises until my knee felt better. My workout yesterday was upper body strength training (heavy weights) with 10 minutes on a stationary bike (no resistance). I used the time on the bike to stretch out my leg muscles and it helped tremendously! I’m so thankful that I am not in pain like I was, but I am so nervous for my next run. I just don’t want the pain to start up again. Until then, I plan to continue with my strength training and HIIT cardio.

Now onto an amazing recipe!!! Last week I came across the most delicious (and very healthy) recipe for BBQ Quinoa Salad posted by Jessica over at How Sweet Eats. You can view her original recipe here . This dish was so good (I think she might be a culinary genius)!

This recipe is time-consuming, so it would be best made on a day that you have some extra time.

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 BBQ Chicken Quinoa Salad

Servings: 6
Calories: 472
Fat: 10.1 g
Carbs: 71.1 g
Fiber: 11.7 g
Protein: 25.5 g

Here are the ingredients you’ll need for 6 servings:
Recipe adapted from How Sweet Eats

  • 2 cups cooked quinoa
  • 4 slices bacon, chopped
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 4 boneless, skinless chicken breasts, cut into pieces
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/3 cup BBQ sauce, plus a little more for drizzling
  • 1 cup sweet corn, thawed
  • 1 (12 oz.) jar roasted red peppers, drained and chopped
  • 4 green onions, sliced

      Cook the quinoa according to package directions. To give it more flavor, substitute chicken broth for water.

      Cook 4 slices of bacon in a large skillet over medium heat. Cook until crispy then remove bacon (do not remove bacon grease from skillet). Place cooked bacon on a paper towel to cool. Once cooled, crumble bacon into small pieces.

      Add the red onions to the same skillet to cook in the bacon grease. Cover the skillet; reduce the heat to low and cook until the onions begin to caramelize (about 10-15 minutes). Be sure to stir occasionally to avoid burning.

      While onions are cooking, chop chicken into nugget-sized pieces. Place them into a Ziploc bag. Sprinkle chicken with salt, pepper, paprika and onion powder. Zip up bag and shake to coat chicken. Set aside.

      Once onions have caramelized, add garlic. Only cook for about 30 seconds. Remove the onions and the garlic. Set them aside in a bowl.

      Now add chicken to the same skillet over medium-high heat and cook until it is browned on both sides, about 10 minutes.

      Once the chicken is cooked through, stir in 1/3 cup of the BBQ sauce and reduce heat to low.

      Add the cooked quinoa, red onions, corn, red peppers and half of green onions to the skillet. Toss well to mix. Right before serving, stir in the bacon, reserving a little bit for topping.

      Top with remaining green onions, bacon, & a drizzle of BBQ sauce. Enjoy!

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      *My husband gave this meal a “10” (and he doesn’t hand those numbers out easily). Smile

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