How I Meal-Prep BBQ Ranch Chicken Quinoa Bowls (Protein-Packed)
- Prep
- 30 min
- Cook
- 180 min
- Total
- 220 min
- Serves
- 4
- Calories
- 551 kcal
- Protein
- 37.50 g
- Carbs
- 77.20 g
- Fat
- 11.70 g
Ingredients
- 1 poundboneless skinless chicken breast (For the slow cooker)
- 1 cuplow sugar BBQ sauce (such as Stubb’s spicy or Primal Kitchen Mango Habanero)
- 1/4 cupwater (Optional if BBQ sauce is thick)
- 1 cupuncooked quinoa
- 2 cupswater (for cooking quinoa)
- 1 15 ounce canblack beans
- 2 cupsshredded red cabbage
- 1 cupsweet corn (can use fresh or frozen)
- 1/4 cupfinely diced red onion
- 2roma tomatoes (diced)
- 1jalapeno (thinly sliced)
- 1avocado (diced or sliced)
- —Greek yogurt ranch or ranch of choice (for dressing)
- —fresh chopped cilantro (for garnish)
- —scallions (for garnish)
Instructions
- 1
Place chicken and BBQ sauce in a slow cooker and stir to coat the chicken. Cook on high for 2.5-3 hours. Shred chicken and return to the slow cooker, stir and keep warm until ready to serve.
- 2
Marinate chicken in BBQ sauce for 1 hour, grill over medium high heat for 6-8 minutes per side, until the internal temperature reaches 165 degrees F. Let rest for 5 minutes and cut into strips or bite-sized pieces.
- 3
In a pot, bring quinoa and water to a boil. Reduce heat to low, cover, and cook for 15 minutes. Fluff and keep covered for 10 more minutes.
- 4
In each bowl, add 3/4 cup of quinoa. Top with shredded chicken, black beans, cabbage, corn, red onion, tomatoes, jalapenos, and avocado. Drizzle with ranch dressing and garnish with cilantro and scallions. Enjoy!