Description
Delicious and healthy BBQ Ranch Chicken Quinoa Bowls featuring tender slow cooker or grilled BBQ chicken, protein-packed quinoa, black beans, crunchy red cabbage, sweet corn, fresh tomatoes, jalapeño, avocado, and a creamy ranch dressing. Perfect for meal prep lunches or dinners, packed with vibrant flavors and balanced nutrition.
Ingredients
For the Slow Cooker Chicken
- 1 pound boneless skinless chicken breast
- 1 cup low sugar BBQ sauce (such as Stubb’s spicy or Primal Kitchen Mango Habanero)
- Optional: 1/4 cup water (if using a thicker BBQ sauce)
For the Quinoa
- 1 cup uncooked quinoa
- 2 cups water
For the Bowls
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups shredded red cabbage
- 1 cup sweet corn (fresh or frozen)
- 1/4 cup finely diced red onion
- 2 roma tomatoes, diced
- 1 jalapeño, thinly sliced
- 1 avocado, diced or sliced
For the Dressing
- 1 batch healthy Greek yogurt ranch dressing (or ranch of choice)
To Garnish
- Fresh chopped cilantro
- Chopped scallions
Instructions
- Slow Cooker Chicken: Place the chicken breasts and BBQ sauce in the slow cooker. Stir gently to ensure the chicken is fully coated. Cook on high for 2.5 to 3 hours until the chicken is tender and cooked through. Remove the chicken, shred it using two forks, then return it to the slow cooker. Stir and set to warm until ready to serve.
- Grill Chicken (Alternative Method): Marinate the chicken breasts in BBQ sauce for 1 hour. Preheat the grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes, then slice or dice into bite-sized pieces.
- Cook Quinoa: In a medium pot, combine the quinoa and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Cover again and let it steam for 10 minutes to ensure perfect texture.
- Prepare the Bowls: Divide about 3/4 cup of cooked quinoa into each bowl. Top each with roughly 1/4 of the shredded BBQ chicken, 1/3 cup black beans, 1/2 cup shredded red cabbage, 1/4 cup corn, 1 tablespoon diced red onion, diced roma tomatoes, a few slices of jalapeño, and avocado pieces.
- Add Dressing & Garnish: Drizzle each bowl with 1 to 2 tablespoons of Greek yogurt ranch dressing or your preferred ranch dressing. Garnish with fresh chopped cilantro and scallions for added freshness and flavor.
- Serve: Serve immediately and enjoy a flavorful, nutritious BBQ Ranch Chicken Quinoa Bowl perfect for lunch or dinner.
Notes
- Customize your bowls by adding or swapping veggies like bell peppers, cucumbers, or shredded carrots.
- Use gluten-free BBQ sauce to keep this recipe gluten-free.
- Leftover bowls can be refrigerated for up to 3 days for easy meal prep.
- For a vegan alternative, substitute chicken with grilled tofu or tempeh and use vegan ranch dressing.
- Adjust the spice level by adding more or less jalapeño.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
