BBQ Ranch Chicken Quinoa Bowls

BBQ Ranch Chicken Quinoa Bowls

BBQ is always a hit especially if when it’s as easy as this crockpot meal. I typically make my own sauces but BBQ sauce is one I opt for store bought- I recommend Primal Kitchen because it’s organic, unsweetened and uses minimal ingredients.

You can also use store bought ranch but this recipe from Ambitious Kitchen is so good! I double the batch and use the extra to eat with chopped veggies.

serves 4

INGREDIENTS

For the Crockpot

• 1 pound boneless skinless chicken breast

• 1 cup low sugar BBQ sauce

• Optional: 1/4 cup water if you have a thicker bbq sauce

For the Bowls

• 1 cup uncooked quinoa

• 1 (15 ounce) can black beans

• 2 cups shredded red cabbage (or 1 small bag coleslaw mix)

• 1 cup sweet corn (fresh, frozen, or canned)

• ¼ cup finely diced red onion

• 2 roma tomatoes, diced

• 1 jalapeno, thinly sliced

• 1 avocado, diced or sliced

For the Ranch Dressing

• 1/2 cup plain cashew yogurt (or Greek if not DF)

• 1 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1 ½ teaspoons fresh lemon juice (or can sub apple cider vinegar)

• 1/2 teaspoon dried dill or fresh chopped chives

• 1/4 teaspoon salt, plus more to taste

• 2 tablespoons water to thin dressing

• Optional: 1/4 teaspoon honey

INSTRUCTIONS

1. SLOW COOKER CHICKEN: Place chicken and BBQ sauce in a slow cooker and stir so the BBQ sauce coats the chicken. Cook on high for 2.5-3 hours. Then remove chicken from the slow cooker, shred with two forks and then place back in the slow cooker, stir and turn the heat to warm until you are ready to serve.

2. Once chicken is done cooking or close to it, you can cook your quinoa and make your dressing.

3. For the dressing, add all ingredients to a bowl or a mason jar and mix until well combined. If using a mason jar, you can simply put the lid on and shake the jar until well combined. Dressing serves 4, 2 tablespoons each.

4. To prepare bowls: add about 3/4 cup quinoa to each bowl, top with about 1/4 of the shredded chicken, black beans, shredded cabbage, corn, diced red onion, diced roma tomatoes, a few sliced jalapenos and avocado. Drizzle the bowls with 1-2 tablespoons ranch dressing.

5. Garnish with fresh cilantro and scallions. Enjoy!

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences and favorite cooking techniques. I often use the picture from the originating website and do not claim ownership of these photos or recipes.