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High Protein BBQ Ranch Chicken Bowl

High Protein BBQ Ranch Chicken Bowl

High Protein BBQ Ranch Chicken Bowl recipes are your answer to a quick, healthy, and incredibly satisfying meal. This recipe delivers a flavor-packed punch with lean protein and a creamy, zesty dressing, making it perfect for busy weeknights or a fulfilling lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Under 30 minutes 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and freshly ground black pepper
Sauce and Dressing
  • 1/2 cup your favorite BBQ sauce
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon fresh ranch seasoning mix (or your favorite homemade ranch dressing ingredients: dried dill, parsley, chives, garlic powder, onion powder, salt, pepper)
  • 1 tablespoon milk or buttermilk (optional, for thinning the dressing)
Bowl Base and Toppings
  • 2 cups cooked quinoa or brown rice
  • 1 cup chopped romaine lettuce or mixed greens
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup black beans rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup cherry tomatoes halved
  • 2 tablespoons chopped fresh cilantro for garnish
Optional toppings
  • avocado slices
  • pickled jalapeños
  • a drizzle of extra BBQ sauce
  • crumbled tortilla chips

Equipment

  • Medium Bowl
  • Skillet
  • Cutting Board
  • Small Bowl

Method
 

  1. Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, to taste salt and freshly ground black pepper
  2. Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes.
  3. While the chicken rests, you can either shred it with two forks or dice it into bite-sized pieces.
  4. In a medium bowl, combine the shredded or diced chicken with your favorite BBQ sauce. Stir until the chicken is well coated.
    1/2 cup your favorite BBQ sauce
  5. In a small bowl, whisk together the Greek yogurt, ranch seasoning mix, and milk (if using, to achieve your desired consistency). Taste and adjust seasoning as needed.
    1/4 cup plain Greek yogurt, 1 tablespoon fresh ranch seasoning mix, 1 tablespoon milk or buttermilk
  6. Divide the cooked quinoa or brown rice between two large bowls.
    2 cups cooked quinoa or brown rice
  7. Layer the chopped romaine lettuce or mixed greens over the grains.
    1 cup chopped romaine lettuce or mixed greens
  8. Spoon the BBQ chicken mixture over the greens.
  9. Scatter the corn kernels, black beans, chopped red onion, and cherry tomatoes over the bowls.
    1/2 cup corn kernels, 1/2 cup black beans, 1/4 cup chopped red onion, 1/4 cup cherry tomatoes
  10. Generously drizzle the ranch dressing over the entire bowl. Garnish with fresh cilantro and your favorite optional toppings like avocado slices or pickled jalapeños.
    2 tablespoons chopped fresh cilantro, avocado slices, pickled jalapeños

Notes

Store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat chicken and grains gently. Vegetables and lettuce are best served cold. Not recommended for freezing.