Name: Irresistible High Protein BBQ Ranch Chicken Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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; 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

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Introduction

This High Protein BBQ Ranch Chicken Bowl is a flavorful and satisfying meal perfect for lunch or dinner. Packed with tender grilled chicken, fresh veggies, and a tangy BBQ ranch sauce, it’s both healthy and delicious. Plus, it’s easy to customize and quick to prepare for busy weeknights.

A white bowl contains a dish with three main layers: the bottom layer is white rice covering the base, on one side there is bright yellow corn filling about half of the bowl, and on the other side, sliced grilled chicken pieces with a golden-brown color rest on the rice. A light brown sauce is drizzled over the chicken, topped with a creamy white sauce and sprinkled with small green herb leaves. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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

Step 1: In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Rub the mixture evenly over the chicken breasts and let them marinate for 10 minutes.
Step 2: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing into strips.
Step 3: Prepare the brown rice or quinoa according to package instructions. While the grains cook, prep the vegetables: halve the cherry tomatoes, dice the red onion, shred the lettuce or spinach, rinse the black beans, and heat the corn if using frozen.
Step 4: Divide the cooked grains between serving bowls. Arrange the corn, black beans, cherry tomatoes, diced onion, greens, and sliced chicken on top of the grains.
Step 5: In a small bowl, mix the ranch dressing with the BBQ sauce. Drizzle this sauce over each bowl, sprinkle with shredded cheddar cheese, and garnish with fresh cilantro or green onions if desired. Serve warm or chilled.

Tips & Variations

For extra smoky flavor, use smoked paprika and add a dash of chipotle powder to the spice rub.
Swap the chicken for grilled tofu or tempeh to make this recipe vegetarian.
Use Greek yogurt ranch dressing for a protein boost and creamier texture.
Add avocado slices or a squeeze of lime for a fresh twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to prevent the grains and veggies from becoming soggy. Reheat the chicken and grains gently in the microwave or enjoy the bowl cold for a refreshing meal.

How to Serve

A white bowl filled with four main layers: the first bottom layer is bright white rice spread evenly, topped with several slices of shiny, dark brown grilled chicken with char marks, arranged in the center; to the left and right edges are small piles of yellow corn kernels, adding a pop of color; on the top right side, a small mound of pale green shredded cabbage sits next to a few slices of fresh light green avocado placed on the bottom left edge, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of grain?

Yes, feel free to substitute brown rice or quinoa with white rice, couscous, or even cauliflower rice for a low-carb option.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, ensure the juices run clear and the meat is no longer pink inside.