Description
A flavorful and satisfying BBQ Ranch Chicken Bowl that’s perfect for gatherings or a quick weeknight dinner, featuring grilled chicken, fresh veggies, and a creamy dressing.
Ingredients
- 1 pound (450 g) boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups (320 g) cooked brown rice or quinoa
- 1 cup (150 g) corn kernels (fresh, canned, or frozen)
- 1 cup (150 g) black beans, rinsed and drained
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) diced red onion
- 1/2 cup (75 g) shredded lettuce or baby spinach
- 1/4 cup (60 g) light ranch dressing
- 2 tablespoons BBQ sauce
- 1/4 cup (30 g) shredded cheddar cheese
- Optional: fresh cilantro or green onions for garnish
Instructions
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture evenly over the chicken, and let it marinate for 10 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes on each side, until the internal temperature reaches 165°F (74°C). Once cooked, let them rest for 5 minutes before slicing into strips.
- Cook the brown rice or quinoa according to package instructions.
- Prep vegetables by halving cherry tomatoes, dicing onion, shredding lettuce, rinsing beans, and heating corn if it’s frozen.
- In each bowl, add a base of cooked grains. Arrange corn, beans, tomatoes, onion, greens, and sliced chicken on top.
- Mix ranch dressing and BBQ sauce together. Drizzle this over each bowl, sprinkle with cheese, and garnish with cilantro or green onions if desired.
- Serve warm or chilled.
Notes
Feel free to add extra spices or herbs to the chicken marinade to suit your taste. You can also substitute chicken with grilled portobello mushrooms for a vegetarian version.
