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High Protein BBQ Ranch Chicken Bowl

High Protein BBQ Ranch Chicken Bowl

The High Protein BBQ Ranch Chicken Bowl is your ultimate weeknight dinner solution, a vibrant and satisfying meal packed with lean protein and incredible flavor. It’s perfect for anyone looking for a healthy, customizable, and delicious way to fuel their day, far surpassing the taste and nutritional value of takeout.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup your favorite BBQ sauce look for lower sugar options if preferred
Ranch Dressing
  • 1/2 cup plain Greek yogurt for the ranch dressing
  • 1/4 cup buttermilk for the ranch dressing
  • 1 tablespoon dried dill for the ranch dressing
  • 1 teaspoon garlic powder for the ranch dressing
  • 1 teaspoon onion powder for the ranch dressing
  • 1/2 teaspoon salt for the ranch dressing
  • 1/2 teaspoon black pepper for the ranch dressing
Bowl Components
  • 2 cups cooked quinoa or brown rice
  • 1 cup chopped romaine lettuce
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup corn kernels fresh, frozen, or canned
Optional toppings
  • avocado slices
  • jalapeños
  • cilantro
  • crushed tortilla chips

Equipment

  • Saucepan
  • Cutting Board
  • Two Forks
  • Small Bowl

Method
 

  1. Pat the chicken breasts dry with paper towels. Place them in a medium saucepan or a slow cooker. Pour the BBQ sauce over the chicken, ensuring it’s evenly coated.
    1.5 lbs boneless, skinless chicken breasts, 1 cup your favorite BBQ sauce
  2. Stovetop Method: Cover the saucepan and simmer over medium-low heat for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Flip the chicken halfway through cooking.
    Slow Cooker Method: Cook on low for 3-4 hours or on high for 1.5-2 hours, until the chicken is cooked through and easily shreds.
  3. Once cooked, remove the chicken from the sauce using tongs and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the saucepan with the remaining BBQ sauce and stir to coat evenly. Keep warm over low heat.
    1.5 lbs boneless, skinless chicken breasts, 1 cup your favorite BBQ sauce
  4. In a small bowl, whisk together the Greek yogurt, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper until smooth and well combined. If the dressing is too thick, add a little more buttermilk until it reaches your desired consistency for drizzling.
    1/2 cup plain Greek yogurt, 1/4 cup buttermilk, 1 tablespoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper
  5. Divide the cooked quinoa or brown rice between your serving bowls. Top with a generous portion of the BBQ chicken.
    2 cups cooked quinoa or brown rice, 1.5 lbs boneless, skinless chicken breasts
  6. Arrange the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, and corn kernels over the chicken.
    1 cup chopped romaine lettuce, 1/2 cup cherry tomatoes, 1/4 cup red onion, 1/4 cup corn kernels
  7. Generously drizzle the homemade ranch dressing over the entire bowl. Add any optional toppings like avocado slices, jalapeños, fresh cilantro, or a sprinkle of crushed tortilla chips for extra crunch. Serve immediately.
    1/2 cup plain Greek yogurt, 1/4 cup buttermilk, 1 tablespoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, avocado slices, jalapeños, cilantro, crushed tortilla chips

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It's best to store components separately to maintain freshness. Not recommended for freezing.