Barbecue Ranch Chicken Quinoa Bowls

If you have a slow cooker and love barbecue chicken, this recipe will be right up your alley! This barbecue chicken quinoa bowl is not only beautiful but it has lots of nutritional value and fiber!

For the slow cooker:
1 pound boneless skinless chicken breasts
1 cup low sugar barbecue sauce
Optional: 1/4 cup water if using a thicker barbecue sauce

For the quinoa:
1 cup uncooked quinoa
2 cups water

For the bowls:
1 15-ounce can black beans
2 cups shredded red cabbage
1 cup sweet corn (fresh or frozen)
¼ cup finely diced red onion
2 roma tomatoes, diced
1 jalapeno, thinly sliced
1 avocado, diced or sliced

For the dressing:
1 batch healthy Greek yogurt ranch (or ranch of choice)

To garnish:
Fresh chopped cilantro

SLOW COOKER CHICKEN: Place chicken and barbecue sauce in a slow cooker and stir so that the barbecue sauce coats the chicken. Cook on high for 2.5-3 hours. Remove chicken from the slow cooker, shred with two forks and then place back in the slow cooker, stir and turn the heat to warm until you are ready to serve.

TO GRILL CHICKEN: Marinate chicken in a bowl with barbecue sauce for 1 hour, then grill chicken over medium high heat for 6-8 minutes per side, or until the meat thermometer reads 165 degrees F. Remove from grill and allow chicken to sit for 5 minutes to retain juices, then cut into strips or dice into bite-sized pieces.

Once chicken is done cooking, or close to it, cook the quinoa. Add water and quinoa to a medium pot and place over high heat. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes. Once quinoa is done cooking, remove from heat, fluff with a fork and place the lid back on to allow the quinoa to stay warm and steam in the pot for 10 more minutes while you chop your veggies and make the Greek yogurt ranch dressing (or feel free to use store-bought ranch).

To prepare bowls: add about ¾ cup quinoa to each bowl, top with about ⅓ cup black beans, ½ cup shredded cabbage, ¼ cup corn, 1 tablespoon diced red onion, diced roma tomatoes, a few sliced jalapenos and avocado. Drizzle the bowls with 1-2 tablespoons ranch dressing. Garnish with fresh cilantro and scallions. Makes four servings.

Printable recipe available at: 

Nutrition Information
Serving size: 1 bowl with all toppings
Calories: 551; Fat: 11.7g; Saturated fat: 1.5g; Carbohydrates: 77.2g; Fiber: 14.2g; Sugar: 16.5g; Protein: 37.5g


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