Recipe Card
How I Meal-Prep BBQ Ranch Chicken Quinoa Bowls for Healthy Lunches
- Prep
- 30 min
- Cook
- 180 min
- Total
- 220 min
- Serves
- 4
- Calories
- 551 kcal
- Carbs
- 77.20 g
Ingredients
- 1 poundboneless skinless chicken breast
- 1 cuplow sugar BBQ sauce (Stubb’s spicy or Primal Kitchen Mango Habanero)
- 1 cupuncooked quinoa
- 2 cupswater
- 1 15 ounce canblack beans
- 2 cupsshredded red cabbage
- 1 cupsweet corn (fresh or frozen)
- ¼ cupfinely diced red onion
- 2 wholeroma tomatoes (diced)
- 1 wholejalapeño (thinly sliced)
- 1 wholeavocado (diced or sliced)
- 1 batchhealthy greek yogurt ranch
- to tastefresh chopped cilantro
- to tastescallions
Instructions
- 1
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 place back in the slow cooker, stir and turn the heat to warm until ready to serve.
- 2
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 before cutting into strips or dicing into bite-sized pieces.
- 3
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, fluff with a fork and keep covered for 10 more minutes while you chop veggies and make ranch dressing.
- 4
Add about 3/4 cup quinoa to each bowl, top with 1/4 of the shredded chicken, 1/3 cup black beans, 1/2 cup shredded cabbage, 1/4 cup corn, diced red onion, diced roma tomatoes, sliced jalapenos, and avocado. Drizzle with ranch dressing and garnish with fresh cilantro and scallions. Enjoy!