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Colorful BBQ ranch chicken quinoa bowl filled with black beans, red cabbage, corn, tomatoes, jalapeño, and avocado
Alyssa

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 topped with creamy ranch dressing.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 551
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast
  • 1 cup low sugar BBQ sauce Stubb’s spicy or Primal Kitchen Mango Habanero
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 15 ounce can black beans
  • 2 cups shredded red cabbage
  • 1 cup sweet corn fresh or frozen
  • ¼ cup finely diced red onion
  • 2 whole roma tomatoes diced
  • 1 whole jalapeño thinly sliced
  • 1 whole avocado diced or sliced
  • 1 batch healthy greek yogurt ranch
  • to taste fresh chopped cilantro
  • to taste scallions

Method
 

  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!

Notes

This recipe is versatile and can be adjusted based on your favorite toppings.