Servings
Font
Back
0 from 114 votes

BBQ Ranch Chicken Quinoa Bowls

Delicious BBQ ranch chicken quinoa bowls loaded with black beans, crunchy red cabbage, sweet corn, tomato, onion, jalapeño, avocado and your choice of creamy ranch dressing. The BBQ chicken for these healthy chicken quinoa bowls can be made in the slow cooker or grilled for the perfect meal prep dinner or lunch!

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 4 servings
Calories: 551 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • For the slow cooker:
  • 1 pound boneless skinless chicken breast
  • 1 cup low sugar BBQ sauce (I love Stubb’s spicy or Primal Kitchen Mango Habanero)
  • Optional: 1/4 cup water if you have a thicker bbq sauce
  • For the quinoa:
  • 1 cup uncooked quinoa
  • 2 cups water
  • For the bowls:
  • 1 (15 ounce) can black beans
  • 2 cups shredded red cabbage
  • 1 cup sweet corn (can use fresh or frozen but I love it off the cob)
  • ¼ cup finely diced red onion
  • 2 roma tomatoes, diced
  • 1 jalapeno, thinly sliced
  • 1 avocado, diced or sliced
  • For the dressing:
  • 1 batch healthy greek yogurt ranch (or ranch of choice)
  • TO GARNISH:
  • fresh chopped cilantro
  • scallions

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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

  • See the full post for easy ways to customize your BBQ chicken quinoa bowls!

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 551

% 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.