These BBQ Ranch Chicken Quinoa Bowls are a fresh, flavorful, and protein-packed meal perfect for busy weeknights or meal prep. Tender BBQ chicken is served over fluffy quinoa and topped with black beans, sweet corn, crunchy red cabbage, juicy tomatoes, creamy avocado, and a drizzle of ranch dressing. Every bite is loaded with smoky, tangy, and refreshing flavors that the whole family will love.

Print

BBQ Ranch Chicken Quinoa Bowls

---

• Author: Chef Sara
• Total Time: 50 mins
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

These BBQ Ranch Chicken Quinoa Bowls are a fresh, flavorful, and protein-packed meal perfect for busy weeknights or meal prep. Tender BBQ chicken is served over fluffy quinoa and topped with black beans, sweet corn, crunchy red cabbage, juicy tomatoes, creamy avocado, and a drizzle of ranch dressing. Every bite is loaded with smoky, tangy, and refreshing flavors that the whole family will love.

---

Ingredients

Scale 1x2x3x

• 1½ lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce (Stubb’s Spicy, Primal Kitchen Mango Habanero, or favorite BBQ sauce)
• 1 cup uncooked quinoa
• 2 cups water
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups shredded red cabbage
• 1 cup sweet corn kernels
• ½ cup diced red onion
• 2 Roma tomatoes, diced
• 1 – 2 jalapeños, sliced
• 1 avocado, sliced
• ½ cup ranch dressing
• ¼ cup chopped fresh cilantro
• 2 scallions, sliced

---

Instructions

1. Place chicken breasts and BBQ sauce in a slow cooker and stir to coat.
2. Cook on HIGH for 2½–3 hours.
3. Remove chicken and shred with two forks.
4. Return shredded chicken to the slow cooker and stir into the sauce. Keep warm until serving.
5. Place chicken and BBQ sauce in a bowl and marinate for 1 hour.
6. Preheat grill to medium-high heat.
7. Grill chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F.
8. Let rest for 5 minutes, then slice or dice into bite-sized pieces.
9. Add quinoa and water to a medium saucepan.
10. Bring to a boil over high heat.
11. Reduce heat to low, cover, and cook for 15 minutes.
12. Remove from heat and fluff with a fork.
13. Cover and let steam for an additional 10 minutes.
14. Divide quinoa among 4 serving bowls (about ¾ cup each).
15. Top each bowl with BBQ chicken, black beans, cabbage, corn, red onion, tomatoes, jalapeños, and avocado.
16. Drizzle with ranch dressing.
17. Garnish with cilantro and scallions.
18. Serve immediately.

Notes

For meal prep, store ingredients separately and assemble before serving.
Brown rice, white rice, or cauliflower rice can be substituted for quinoa.
Rotisserie chicken works well for a quick shortcut.
Add extra jalapeños or chipotle ranch for more heat.
Keep avocado and ranch separate when storing leftovers.
Great for healthy lunches and make-ahead dinners.

• Prep Time: 20 mins
• Cook Time: 30 mins

Nutrition

• Calories: 560 kcal
• Sugar: 10 g
• Protein: 42 g