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- 2 large chicken breasts - 1 cup BBQ sauce (low-sugar for a healthier option) - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup romaine lettuce, chopped - 1/2 cup shredded cheddar cheese - 1/2 cup ranch dressing (light or yogurt-based) - 1/4 cup green onions, sliced - 1 tablespoon olive oil - Salt and pepper to taste - Optional: 1 avocado, sliced for garnish Gathering your ingredients is the first step in making this tasty bowl. Start with the chicken breasts. They are the star of the show, packed with protein. I suggest using two large breasts for a filling meal. Next, pick a BBQ sauce. There are many options, but a low-sugar choice keeps it light. For the base of this bowl, I use quinoa. It adds texture and more protein. You’ll need one cup of cooked quinoa for a perfect serving. Now, let’s add some color and crunch! Cherry tomatoes and romaine lettuce brighten up the dish. Use one cup of halved tomatoes and one cup of chopped lettuce. For creaminess, we’ll need shredded cheddar cheese and ranch dressing. Half a cup of each will give you that rich flavor. Choose a light ranch or yogurt-based option to keep it healthier. Finally, we can add a pop of flavor with green onions. You’ll need a quarter cup, sliced. To enhance the taste, use a tablespoon of olive oil. Don’t forget salt and pepper for seasoning. If you want an extra treat, add sliced avocado on top. It’s not just tasty; it’s also good for you! Now you have all the ingredients ready to create this High Protein BBQ Chicken Ranch Bowl! {{ingredient_image_1}} To start, preheat your grill or grill pan over medium-high heat. This helps to get a nice sear on the chicken. While it heats, season the chicken breasts with salt and pepper on both sides. This simple step adds great flavor. Next, brush olive oil onto the grill grates. This prevents the chicken from sticking. Place the seasoned chicken on the grill. Cook for about 6-7 minutes on each side. You want the internal temperature to reach 165°F (75°C). During the last few minutes, brush BBQ sauce onto the chicken. This caramelizes the sauce and adds a rich flavor. Once done, remove the chicken from the grill. Let it rest for about 5 minutes before slicing it into strips. While the chicken rests, let's prepare the bowl base. First, cook 1 cup of quinoa according to package instructions. Quinoa is packed with protein and adds a nice texture. In a large bowl, mix cooked quinoa with chopped romaine lettuce and halved cherry tomatoes. This mix gives your bowl a fresh crunch and balances the flavors well. Now, it’s time to assemble your High Protein Bowl. Start by layering the quinoa, lettuce, and tomato mixture in each bowl. This creates a hearty base. Top each bowl with sliced grilled chicken, shredded cheddar cheese, and a drizzle of ranch dressing. This adds creaminess and flavor to your bowl. For a final touch, garnish with sliced green onions and avocado, if you like. A good serving size is about 1 cup of the base, topped with 4-5 ounces of chicken. Enjoy your tasty and nutritious meal! To grill chicken without dryness, keep these tips in mind: - Use a meat thermometer. Check the thickest part of the chicken. It should hit 165°F (75°C) for safe eating. - Let it rest. After grilling, let the chicken sit for five minutes. This helps the juices stay inside. You can easily adapt this bowl for special diets: - Low-carb options. Replace quinoa with cauliflower rice. This cuts carbs while keeping volume. - Gluten-free alternatives. Use a gluten-free BBQ sauce. Make sure other sauces are also gluten-free. Adding spices and herbs can boost taste: - Try garlic powder and paprika. These spices add depth without overpowering. - Fresh herbs are great. Cilantro or parsley brightens the dish. For sauces: - Experiment with different BBQ sauces. Sweet, spicy, or smoky options change the flavor profile. - Ranch dressing variations. Use yogurt-based ranch for a lighter twist. Pro Tips Marinate for Flavor: For even more flavor, marinate the chicken breasts in BBQ sauce for at least 30 minutes before grilling. Quinoa Alternatives: If you don’t have quinoa, feel free to substitute it with brown rice or couscous for a different texture. Cheese Variations: Try using different types of cheese like pepper jack or feta for a unique twist on the flavor profile. Fresh Herbs Boost: Add fresh herbs like cilantro or parsley to the bowl for a fresh, vibrant taste that complements the BBQ. {{image_2}} You can switch chicken for turkey or tofu. Turkey gives you a lean option. It cooks fast and stays juicy when grilled. Tofu is a great choice for a vegetarian meal. Just marinate it in BBQ sauce before grilling to add flavor. If you want a change from quinoa, try brown rice or farro. Both grains provide a nutty taste and texture. You can also use cauliflower rice for a low-carb option. It’s light and packed with nutrients, making it a smart swap. You can make your own ranch dressing at home. Combine Greek yogurt, garlic powder, and herbs for a fresh taste. Other dressings like blue cheese or balsamic vinaigrette work well, too. They add a unique twist to your bowl and keep things exciting. To keep your BBQ chicken ranch bowl fresh, start by letting it cool. Then, place it in an airtight container. This keeps moisture in while preventing any unwanted smells. Store the bowl in the fridge for up to three days. If you want to save it longer, freezing is a great option. For freezing, make sure to separate the components. Keep the chicken, quinoa, and veggies in different bags. This helps keep everything fresh. You can store them for up to three months in the freezer. Just label each bag with the date for easy tracking. When it comes to reheating, you have two main choices: the microwave or oven. The microwave is quick and easy. Just place the bowl inside and heat it for about 1-2 minutes. Stir halfway through to make sure it heats evenly. If you prefer the oven, preheat it to 350°F (175°C). Place the bowl in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes. This method helps maintain the texture and flavor of the chicken. Remember, reheating slowly helps keep your meal tasty and juicy. Enjoy your BBQ chicken ranch bowl anytime! To make this BBQ Chicken Ranch Bowl gluten-free, choose a gluten-free BBQ sauce. Many brands offer tasty options. Use quinoa as your base since it is naturally gluten-free. Ensure the ranch dressing is also gluten-free. You can find gluten-free versions in stores or make your own. You can add many toppings for more protein. Here are some ideas: - Black beans for fiber and protein - Sliced hard-boiled eggs for richness - Chopped nuts like almonds for crunch - Grilled shrimp or fish for a different flavor - Hummus can be a great spread on the side Yes, you can prepare this bowl ahead of time. For meal prep, cook the chicken and quinoa in advance. Store them separately in airtight containers. Chop the veggies and keep them fresh in the fridge. - Cook the chicken and quinoa on a Sunday for the week. - Prepare the dressing and store it in a small jar. - Pack toppings in separate containers to keep them fresh. - Store the cooked chicken and quinoa in the fridge for up to 4 days. - Fresh veggies should be eaten within 2-3 days for the best taste. - You can freeze cooked chicken for up to 3 months. Just thaw it before use. This blog post covered how to create a BBQ Chicken Ranch Bowl. We discussed the needed ingredients, like chicken, quinoa, and toppings. I shared step-by-step instructions for prepping, cooking, and assembling your bowl. You learned helpful tips for grilling chicken perfectly and customizing the recipe for dietary needs. With various protein options and dressing alternatives, you can make this bowl your own. Enjoy experimenting with flavors and storage tips to keep it fresh. Happy cooking!

High Protein BBQ Chicken Ranch Bowl

A delicious and healthy bowl featuring grilled chicken, quinoa, and fresh vegetables, topped with BBQ sauce and ranch dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 large chicken breasts
  • 1 cup BBQ sauce
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup romaine lettuce, chopped
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup ranch dressing
  • 0.25 cup green onions, sliced
  • 1 tablespoon olive oil
  • 1 to taste salt and pepper
  • 1 optional avocado, sliced for garnish

Instructions
 

  • Preheat your grill or grill pan over medium-high heat.
  • Season the chicken breasts with salt and pepper on both sides.
  • Brush the olive oil onto the grill grates to prevent sticking, then place the chicken breasts on the grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  • During the last few minutes of grilling, brush the BBQ sauce onto the chicken breasts. Let it caramelize slightly for extra flavor.
  • Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing it into strips.
  • In a large bowl, combine the cooked quinoa, chopped romaine lettuce, and cherry tomatoes, mixing well.
  • Divide this base mixture among bowls, topping each one with sliced grilled chicken, shredded cheddar cheese, and a drizzle of ranch dressing.
  • Garnish with sliced green onions and avocado, if using.

Notes

Use low-sugar BBQ sauce and light ranch dressing for a healthier option.
Keyword BBQ, chicken, healthy, quinoa, ranch