Description
This High Protein BBQ Chicken Ranch Bowl is a flavorful, protein-packed meal that brings together tender grilled chicken tossed in tangy BBQ sauce, paired with a bed of fresh veggies and topped with a creamy ranch dressing. It’s a great choice for a healthy, filling lunch or dinner and can easily be customized with your favorite toppings. The perfect combination of smoky, savory, and creamy, this bowl will satisfy your hunger without compromising on flavor!
Ingredients
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For the BBQ Chicken:
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2 boneless, skinless chicken breasts
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1/4 cup BBQ sauce (your choice of flavor)
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1 tablespoon olive oil
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1 teaspoon smoked paprika (optional)
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Salt and pepper, to taste
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For the Bowl:
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2 cups mixed greens (such as spinach, kale, or arugula)
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, thinly sliced
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1/2 cup corn kernels (fresh, frozen, or canned)
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1/2 cup black beans, drained and rinsed
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1/2 cup shredded cheddar cheese (optional)
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1/4 cup sliced avocado (optional)
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For the Ranch Dressing:
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1/2 cup plain Greek yogurt
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2 tablespoons buttermilk (or regular milk)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried dill
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Salt and pepper, to taste
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1 tablespoon fresh lemon juice (optional)
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For Serving:
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1/2 cup cooked quinoa, brown rice, or cauliflower rice (optional)
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Instructions
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Prepare the BBQ Chicken:
Heat the olive oil in a grill pan or on the grill over medium-high heat. Season the chicken breasts with smoked paprika (optional), salt, and pepper. Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C). Once the chicken is cooked, remove it from the heat and brush with BBQ sauce. Allow the chicken to rest for a few minutes before slicing into strips. -
Prepare the Ranch Dressing:
In a small bowl, whisk together Greek yogurt, buttermilk, olive oil, garlic powder, onion powder, dried dill, salt, pepper, and fresh lemon juice (if using). Taste and adjust seasoning if needed. -
Assemble the Bowls:
In individual serving bowls, start by layering a base of mixed greens. Add the corn, black beans, cherry tomatoes, and red onion. If using, top with shredded cheddar cheese and sliced avocado. -
Add the Chicken:
Place the sliced BBQ chicken on top of the salad and drizzle with the homemade ranch dressing.
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Serve:
If you’d like to make the bowls heartier, add cooked quinoa, brown rice, or cauliflower rice as the base. Serve immediately and enjoy!
Notes
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Make-Ahead: You can grill the chicken and prepare the ranch dressing ahead of time, storing them in the fridge until ready to assemble the bowls.
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Customize It: Feel free to add extra toppings like jalapeños, cilantro, or a sprinkle of crushed tortilla chips for extra crunch.
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Vegetarian Option: You can replace the chicken with grilled tofu or tempeh for a vegetarian version.
- Prep Time: 10 minutes (plus cooking time for chicken)
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Salad Bowl
- Method: Grilling, Mixing
- Cuisine: American