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bbq chicken quinoa bowl with avocado, black beans, corn and cabbage

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!

Course Dairy Free, Dinner, Gluten Free, Lunch, Nut Free
Cuisine American
Keyword bbq chicken quinoa bowls, chicken quinoa bowls
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 551 kcal
Author Monique Volz of AmbitiousKitchen.com

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

  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 ¾ cup quinoa to each bowl, top with about ⅓ cup black beans, ½ cup shredded cabbage, ¼ 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!

Recipe Notes

Customize your BBQ chicken quinoa bowls

Nutrition Facts
BBQ Ranch Chicken Quinoa Bowls
Amount Per Serving (1 bowl with all toppings)
Calories 551 Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Saturated Fat 1.5g9%
Carbohydrates 77.2g26%
Fiber 14.2g59%
Sugar 16.5g18%
Protein 37.5g75%
* Percent Daily Values are based on a 2000 calorie diet.