Preheat your oven to 375 degrees F (190 degrees C).
Place the Quinoa (1 cup) and Low-Sodium Chicken Broth (1 1/2 cup) in a small saucepan. Bring to a boil, then lower to a simmer. Cover and cook for 14 minutes until all the liquid has been absorbed. Let rest for 5 minutes, covered, then fluff
Heat Extra-Virgin Olive Oil (1 tablespoon) in a ovenproof skillet. Transfer the quinoa mixture to medium baking dish before putting it in the oven. When hot, add the Sweet Corn Kernels (3/4 cup) and Red Onion (1/2).
Season with Kosher Salt (to taste), Finely Ground Black Pepper (to taste). Cook until corn is tender and onions are translucent. Stir in Grape Tomatoes (1 cup) and Garlic (3 clove) and cook for 2 minutes until the tomatoes are just softened and the garlic is fragrant.
Turn off the heat and add the cooked quinoa, Chicken Breast (2 cup), Barbecue Sauce (1/2 cup) half of Monterey Jack Cheese (1 1/2 cup). Stir until everything is well combined. Top with Whole Wheat Panko Breadcrumbs (3 tablespoon) and remaining cheese.
Transfer the skillet to the oven and bake for 25 minutes until the cheese is melted and bubbling and top is lightly browned.
Garnish with toppings like Avocado (to taste), Fresh Cilantro (to taste), Scallion (to taste), and Grape Tomatoes (to taste).