Description
This High Protein BBQ Chicken Ranch Bowl delivers 40g protein with smoky-sweet BBQ and creamy ranch flavors. Meal prep friendly and ready in 20 minutes!
Ingredients
1½ pounds boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup barbecue sauce
¾ cup plain Greek yogurt
2 tablespoons buttermilk
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried chives
¼ teaspoon salt
¼ teaspoon black pepper
4 cups romaine lettuce, chopped
2 cups cooked brown rice or quinoa
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 medium red bell pepper, diced
½ red onion, thinly sliced
1 avocado, sliced
¼ cup shredded cheddar cheese (optional)
Instructions
- Pound chicken breasts to an even ½-inch thickness. Mix olive oil with paprika, garlic powder, onion powder, salt, and pepper. Rub over chicken and let marinate for at least 15 minutes.
- Preheat grill to medium-high (400°F). Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F. Brush with barbecue sauce during the last 2 minutes. Let rest for 5 minutes before slicing.
- Make ranch dressing by combining Greek yogurt, buttermilk, dill, parsley, garlic powder, onion powder, chives, salt, and pepper. Refrigerate until ready to use.
- Prepare all vegetables according to the ingredient list. Cook rice or quinoa if not already prepared.
- Assemble bowls by dividing lettuce among four bowls. Add ½ cup rice to each, then arrange vegetables around the bowl. Place sliced chicken on top of rice, add avocado slices, and sprinkle with cheese if using.
- Drizzle 2-3 tablespoons of ranch dressing over each bowl. Serve with extra barbecue sauce and ranch on the side if desired.