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BBQ Ranch Chicken Quinoa Bowls

Enjoy flavorful bowls combining tender BBQ chicken, fresh veggies, and creamy ranch dressing for a satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 bowls
Calories 550 kcal

Ingredients
  

For the slow cooker

  • 1 pound boneless skinless chicken breast
  • 1 cup low sugar BBQ sauce (e.g., Stubb’s spicy or Primal Kitchen Mango Habanero)
  • 0.25 cup water optional, if sauce is thick

For the quinoa

  • 1 cup uncooked quinoa
  • 2 cups water

For the bowls

  • 1 can black beans (15 oz)
  • 2 cups shredded red cabbage
  • 1 cup sweet corn fresh or frozen
  • 0.25 cup finely diced red onion
  • 2 roma tomatoes diced
  • 1 jalapeno sliced jalapeno
  • 1 avocado diced or sliced avocado

For the dressing

  • 1 batch healthy Greek yogurt ranch or ranch of choice

To garnish

  • to taste fresh chopped cilantro
  • to taste scallions

Instructions
 

  • Place chicken and BBQ sauce in a slow cooker, cook on high for 2.5-3 hours, then shred and keep warm.
  • Cook quinoa by boiling water and quinoa for 15 minutes, then fluff and keep warm.
  • Assemble bowls with quinoa, shredded chicken, black beans, cabbage, corn, red onion, tomatoes, jalapenos, avocado, drizzle with ranch, and garnish with cilantro and scallions.

Notes

Feel free to customize toppings and spice levels to your preference.
Keyword BBQ, chicken, Quinoa