Description
A delicious and vibrant high protein BBQ ranch chicken bowl packed with tender chicken, colorful veggies, and tangy dressing, perfect for enjoyable meals with family and friends.
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 the olive oil, garlic powder, smoked paprika, salt, and pepper. Rub the mixture evenly over the chicken and marinate for 10 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side, ensuring the internal temperature reaches 165°F (74°C).
- Once cooked, let the chicken rest for 5 minutes before slicing it into strips.
- Prepare your choice of brown rice or quinoa as directed.
- For the veggies, halve the cherry tomatoes, dice the onion, shred the lettuce, rinse the black beans, and heat the corn if using frozen.
- In each bowl, create a base with the cooked grains. Arrange the corn, beans, tomatoes, onion, greens, and sliced chicken on top.
- Mix the ranch dressing with BBQ sauce and drizzle the mixture over each bowl.
- Finally, sprinkle with cheese and garnish with fresh cilantro or green onions if desired. Serve warm or chilled.
Notes
Consider using pre-cooked rotisserie chicken for a quicker option. Feel free to add pickled jalapeños or swap grains for extra flavor and nutrition.
