BBQ Ranch Chicken Bowl
A smoky, creamy, and satisfying bowl featuring shredded BBQ chicken, bright veggies, and a cool ranch drizzle, perfect for quick weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-free, High-protein
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 1 cup cooked quinoa or rice
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen, thawed)
- 1 bell pepper, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup ranch dressing
- Fresh cilantro for garnish
Instructions
- Preheat grill or skillet to medium-high. Season the chicken lightly with salt and pepper.
- Grill or cook chicken until internal temperature reaches 165°F, about 6–8 minutes per side. Let rest 5 minutes, then shred with two forks.
- Toss the shredded chicken with the BBQ sauce until evenly coated.
- Cook quinoa or rice according to package directions.
- In meal-prep bowls or plates, make a base of cooked quinoa or rice. Add black beans and corn in separate sections. Top with shredded BBQ chicken.
- Finish each bowl with diced bell pepper, avocado, cherry tomatoes, and ranch dressing. Garnish with cilantro.
Notes
For quicker prep, use rotisserie chicken. Use brown rice or cauliflower rice for a low-carb option. Keep avocado and ranch dressing separate until serving to prevent sogginess.
Find it online: https://www.mealbreeze.com/bbq-ranch-chicken-bowl-2/