BBQ Ranch Chicken Quinoa Bowls Recipe
These BBQ Ranch Chicken Quinoa Bowls are one of my favorite easy meals. They are filling, colorful and full of flavor.
Ingredients
For the Quinoa
- Quinoa uncooked – 1 cup
- Water or chicken broth – 2 cups
- Salt – ¼ teaspoon
For the Chicken
- Boneless chicken breasts – 2 large
- Olive oil – 1 tablespoon
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Garlic powder – 1 teaspoon
- BBQ sauce – ½ cup
For the Ranch Drizzle
- Ranch dressing – ½ cup
- Milk – 2 tablespoons
For the Bowl Toppings
- Corn kernels – 1 cup
- Black beans drained – 1 cup
- Cherry tomatoes halved – 1 cup
- Red onion diced – ¼ cup
- Shredded cheddar cheese – ½ cup
- Fresh cilantro chopped – 2 tablespoons
Instructions
Rinse the Quinoa
- Place quinoa in a fine strainer. Rinse well under cold water to remove bitterness.
Cook the Quinoa
- Add quinoa, water, and salt to saucepan. Bring to boil. Reduce heat and simmer fifteen minutes.
Fluff and Rest
- Remove quinoa from heat. Cover and rest five minutes. Fluff gently with fork.
Season the Chicken
- Rub chicken with olive oil, salt, pepper and garlic powder on all sides evenly.
Cook the Chicken
- Heat skillet over medium heat. Cook chicken six minutes per side until cooked through.
Add BBQ Sauce
- Brush BBQ sauce over chicken. Cook two more minutes until sauce thickens slightly.
Rest the Chicken
- Remove chicken from pan. Rest five minutes. Slice into bite sized pieces.
Prepare the Ranch Drizzle
- Mix ranch dressing with milk. Stir until smooth and pourable.
Warm the Toppings
- Warm corn and black beans gently in microwave or skillet if desired.
Assemble the Bowls
- Add quinoa to bowls. Top with chicken, vegetables, cheese and drizzle ranch sauce.
Notes
- Use rotisserie chicken to save time.
- Grill chicken for smoky flavor.
- Use brown rice instead of quinoa.
- Add avocado for creamy texture.
- Use spicy BBQ sauce for heat.
- Make it dairy free with dairy free ranch.