Fiesta Corn & Blackberry Chicken Quinoa Bowls

Preheat convection oven to 375°F (190°C) or prepare a large stovetop skillet.

In a large pot, combine 1 1/2 cups rinsed quinoa with 3 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and grains are fluffy. Fluff with a fork and transfer to a large mixing bowl to cool slightly.

While quinoa cooks, dice the 1 1/4 lbs chicken breast into 1-inch bite-sized cubes. Season with 1/2 tsp salt and 1/4 tsp pepper. Sauté in a skillet with 1 tbsp of the olive oil over medium-high heat for 6-8 minutes, or bake on a sheet pan for 12-15 minutes, until the internal temperature reaches 165°F (74°C).

Prepare the Blackberry Vinaigrette: In a blender or small bowl, mash 1/2 cup of the fresh blackberries. Whisk in the remaining olive oil (approx 1/4 cup), 3 tbsp lime juice, 2 tbsp honey, remaining 1/2 tsp salt, and 1/4 tsp pepper until emulsified.

To the large bowl containing the cooked quinoa, add the cooked chicken, 2 cups thawed corn kernels, 1/2 cup sliced green onions, and the remaining 1 1/2 cups whole blackberries.

Pour the dressing over the mixture and toss gently to combine, ensuring the whole berries do not get crushed. Serve immediately or chill for cold service.