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–+ servings

BBQ Ranch Chicken Quinoa Bowls

A flavorful and nutritious bowl packed with BBQ chicken, quinoa, and fresh veggies.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Calories: 551
Ingredients Method Nutrition

Ingredients
  

  • 1 pound boneless skinless chicken breast
  • 1 cup low sugar BBQ sauce Stubb’s spicy or Primal Kitchen Mango Habanero
  • 1/4 cup water optional, if BBQ sauce is thick
  • 1 cup uncooked quinoa
  • 2 cups water for cooking quinoa
  • 1 can black beans 15 ounces
  • 2 cups shredded red cabbage
  • 1 cup sweet corn fresh or frozen
  • 1/4 cup finely diced red onion
  • 2 pieces roma tomatoes diced
  • 1 piece jalapeño thinly sliced
  • 1 piece avocado diced or sliced
  • 1 batch healthy Greek yogurt ranch or ranch of choice
  • to taste fresh chopped cilantro for garnish
  • to taste scallions for garnish

Method
 

  1. Place the chicken in the slow cooker and coat with BBQ sauce. Add water if needed. Cook on high for 2.5 to 3 hours, shred, and keep warm.
  2. Marinate chicken in BBQ sauce for an hour, then grill on medium-high for 6-8 minutes per side until cooked through. Let rest before slicing.
  3. Combine quinoa and water in a medium pot. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes, fluff with a fork, and let steam off heat.
  4. Chop the tomatoes, red onion, jalapeño, and avocado. Shred the red cabbage.
  5. Prepare the Greek yogurt ranch dressing or use a store-bought version.
  6. Layer quinoa, shredded chicken, black beans, cabbage, corn, onion, tomatoes, jalapeño, and avocado in bowls. Drizzle with ranch dressing and garnish.

Nutrition

Serving: 1gCalories: 551kcalCarbohydrates: 77.2gProtein: 37.5gFat: 11.7g

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