High Protein BBQ Ranch Chicken Bowl Recipe
This High Protein BBQ Ranch Chicken Bowl is a flavorful, nutritious meal featuring tender grilled chicken breast, wholesome brown rice or quinoa, and a colorful medley of fresh veggies. Topped with a tangy BBQ ranch dressing and shredded cheddar cheese, it’s perfect for a satisfying lunch or dinner that balances protein, fiber, and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Seasoning
- 1 pound (450 g) boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Base and Vegetables
- 2 cups (320 g) cooked brown rice or quinoa
- 1 cup (150 g) corn kernels (fresh, canned, or frozen)
- 1 cup (150 g) black beans, rinsed and drained
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) diced red onion
- 1/2 cup (75 g) shredded lettuce or baby spinach
Dressing and Toppings
- 1/4 cup (60 g) light ranch dressing
- 2 tablespoons BBQ sauce
- 1/4 cup (30 g) shredded cheddar cheese
- Optional: fresh cilantro or green onions for garnish
Instructions
- Prepare the chicken marinade: In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture evenly over the chicken breasts and allow to marinate for 10 minutes to develop flavor.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before slicing into strips.
- Cook and prepare grains and vegetables: Prepare brown rice or quinoa following package instructions. While grains are cooking, halve the cherry tomatoes, dice the red onion, shred the lettuce or spinach, rinse and drain black beans, and heat corn if using frozen.
- Assemble the bowls: Divide the cooked grains evenly among serving bowls as the base. Arrange corn, black beans, cherry tomatoes, diced onion, greens, and sliced chicken attractively on top of the grains.
- Make the dressing and garnish: In a small bowl, mix light ranch dressing with BBQ sauce. Drizzle this BBQ ranch dressing generously over each bowl. Sprinkle shredded cheddar cheese over the top and garnish with fresh cilantro or green onions if desired. Serve the bowls warm or chilled according to preference.
Notes
- Use boneless, skinless chicken breasts for lean protein; chicken thighs can be substituted for juicier meat.
- For a vegetarian option, replace chicken with grilled tofu or tempeh and use vegan ranch dressing.
- Feel free to swap brown rice with quinoa or other whole grains like farro or bulgur for variation.
- For extra spice, add a pinch of cayenne pepper or hot sauce to the marinade or dressing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; add dressing just before serving to prevent sogginess.
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