Description
Looking for a dinner that’s both healthy AND crave-worthy? These BBQ Ranch Chicken Quinoa Bowls deliver serious flavor without the guilt. Perfect for meal prep or weeknight dinners!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup (145g) uncooked quinoa, rinsed
- 1½ cups (355ml) chicken broth
- ½ cup (120ml) BBQ sauce (store-bought or homemade)
- ½ cup (120ml) ranch dressing
- 1 cup (150g) cherry tomatoes, halved
- 1 medium avocado, diced
- ½ cup (75g) corn kernels (fresh, frozen or canned)
- ¼ cup (40g) red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Drizzle chicken breasts with 1 tablespoon olive oil, then rub with the spice mixture. Let sit for 15-20 minutes.
- Rinse quinoa thoroughly under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add quinoa and toast for 1-2 minutes until fragrant.
- Add chicken broth to quinoa, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
- Preheat grill or grill pan to medium-high heat. Grill chicken for 5-7 minutes per side. During the last 2 minutes, brush with half the BBQ sauce.
- Remove chicken when internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing against the grain.
- Divide quinoa among four bowls. Top with sliced chicken, cherry tomatoes, avocado, corn, and red onion.
- Drizzle with remaining BBQ sauce and ranch dressing. Garnish with cilantro and serve with lime wedges.