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Delicious BBQ ranch chicken quinoa bowl filled with colorful ingredients including avocado, black beans, and red cabbage.
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 creamy ranch dressing. Perfect meal prep dinner or lunch!
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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, Lunch
Cuisine: American
Calories: 551
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast For the slow cooker
  • 1 cup low sugar BBQ sauce such as Stubb’s spicy or Primal Kitchen Mango Habanero
  • 1/4 cup water Optional if BBQ sauce is thick
  • 1 cup uncooked quinoa
  • 2 cups water for cooking quinoa
  • 1 15 ounce can black beans
  • 2 cups shredded red cabbage
  • 1 cup sweet corn can use fresh or frozen
  • 1/4 cup finely diced red onion
  • 2 roma tomatoes diced
  • 1 jalapeno thinly sliced
  • 1 avocado diced or sliced
  • Greek yogurt ranch or ranch of choice for dressing
  • fresh chopped cilantro for garnish
  • scallions for garnish

Method
 

  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.
    1 pound boneless skinless chicken breast, 1 cup low sugar BBQ sauce, 1/4 cup water
  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.
    1 pound boneless skinless chicken breast, 1 cup low sugar BBQ sauce
  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.
    1 cup uncooked quinoa, 2 cups water
  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!
    1 15 ounce can black beans, 2 cups shredded red cabbage, 1 cup sweet corn, 1/4 cup finely diced red onion, 2 roma tomatoes, 1 jalapeno, 1 avocado, Greek yogurt ranch or ranch of choice, fresh chopped cilantro

Notes

Customize with your favorite veggies or dressings!