Description
Quick, delicious, and packed with protein, this BBQ Ranch Chicken Bowl is perfect for busy weeknights.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt to taste
- Pepper to taste
- 1 lb boneless skinless chicken breast
- 1 cup brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 2 cups lettuce or baby spinach, shredded
- 1 can (15 oz) black beans, rinsed
- 1 cup corn kernels (optional)
- 1/2 cup light ranch dressing
- 1/4 cup BBQ sauce
- 1/4 cup shredded cheddar cheese
- Fresh cilantro or green onions for garnish
Instructions
- Whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper in a small bowl.
- Rub the marinade all over the chicken breasts and set aside for about 10 minutes.
- Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 6 to 7 minutes on each side.
- Remove the chicken from the heat and let it rest for 5 minutes.
- Cook the brown rice or quinoa according to package instructions.
- Chop the cherry tomatoes, dice the red onion, and rinse the black beans thoroughly.
- Start with a base of your cooked grains in each serving bowl, then top with corn, black beans, cherry tomatoes, diced onion, and shredded greens.
- Slice the chicken and arrange it on top.
- Mix the light ranch dressing and BBQ sauce together, then drizzle over each bowl.
- Finish with shredded cheddar cheese and fresh cilantro or green onions.
Notes
For a spicier kick, add jalapeños or use a spicy BBQ sauce. Allows for various vegetable substitutions.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 70mg