BBQ Ranch Chicken Quinoa Bowls
User Reviews
5
BBQ Ranch Chicken Quinoa Bowls
Description
The BBQ Ranch Chicken Quinoa Bowls combine tender chicken breasts cooked either in a slow cooker with BBQ sauce or grilled after marinating, imparting a smoky and tangy flavor. The quinoa is cooked separately to create a fluffy base. Toppings of black beans, shredded red cabbage, sweet corn, red onion, diced tomatoes, jalapeño slices, and avocado add a mixture of textures and freshness. A creamy Greek yogurt ranch dressing ties the elements together, complemented with fresh cilantro and scallions for garnish. The bowl offers a balanced meal with protein, grains, and vegetables.
Chicken is cooked until it reaches the proper temperature or shredding tenderness, then combined back with BBQ sauce to keep moist. Quinoa is boiled then steamed for fluffiness. The mixture of fresh and cooked ingredients provides contrast in textures and flavors. This dish is suited for a wholesome lunch or dinner option, and the components can be easily adjusted or substituted according to preference.
Consult the original post for customization ideas and serving suggestions that enhance the bowl’s taste and nutritional profile.
Ingredients
- For the slow cooker:
- 1 pound chicken breast boneless, skinless
- 1 cup BBQ sauce low sugar; examples: Stubb’s spicy or Primal Kitchen Mango Habanero
- water optional, ¼ cup, to thin BBQ sauce
- For the quinoa:
- 1 cup quinoa uncooked
- 2 cups water
- For the bowls:
- 1 black beans 15 ounce can
- 2 cups red cabbage shredded
- 1 cup sweet corn (can use fresh or frozen but I love it off the cob)
- ¼ cup red onion finely diced
- 2 Roma tomato diced
- 1 jalapeño thinly sliced
- 1 avocado diced or sliced
- For the dressing:
- 1 greek yogurt ranch healthy batch, or ranch of choice
- TO GARNISH:
- cilantro fresh, chopped
- scallions
Instructions
- SLOW COOKER CHICKEN: Place chicken and BBQ sauce in a slow cooker and stir so the BBQ sauce coats the chicken. Cook on high for 2.5-3 hours. Then remove chicken from the slow cooker, shred with two forks and then place back in the slow cooker, stir and turn the heat to warm until you are ready to serve.
- TO GRILL CHICKEN: marinate chicken in a bowl with BBQ sauce for 1 hour, then grill chicken over medium high heat for 6-8 minutes per side, or until the meat thermometer reads 165 degrees F. Remove from grill and allow chicken to sit for 5 minutes to retain juices, then cut into strips or dice into bite sized pieces.
- Once chicken is done cooking or close to it, you can cook your quinoa: add water and quinoa to a medium pot and place over high heat. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes. Once quinoa is done cooking, remove from heat, fluff with a fork and place the lid back on to allow the quinoa to stay warm and steam in the pot for 10 more minutes while you chop your veggies and make the greek yogurt ranch dressing (or feel free to use store bought ranch).
- To prepare bowls: add about 3/4 cup quinoa to each bowl, top with about 1/4 of the shredded chicken, 1/3 cup black beans, 1/2 cup shredded cabbage, 1/4 cup corn, 1 tablespoon diced red onion, diced roma tomatoes, a few sliced jalapenos and avocado. Drizzle the bowls with 1-2 tablespoons ranch dressing. Garnish with fresh cilantro and scallions. Enjoy!
Notes
- Refer to the full recipe post for tips on customizing ingredients and adjusting flavors to suit your preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1bowl with all toppings | |
| Calories | 551cal | 28% |
| Carbohydrates | 77.2g | 26% |
| Protein | 37.5g | 75% |
| Fat | 11.7g | 18% |
| Saturated Fat | 1.5g | 8% |
| Fiber | 14.2g | 57% |
| Sugar | 16.5g | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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