Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 1 cup low sugar BBQ sauce
- 1 cup uncooked quinoa
- 2 cups water
- 1 (15 ounce) can black beans
- 2 cups shredded red cabbage
- 1 cup sweet corn
- 2 roma tomatoes, diced
- 1 jalapeño, thinly sliced
- 1 avocado, diced or sliced
- Healthy Greek yogurt ranch dressing
- Fresh chopped cilantro
- Scallions
Instructions
- Prepare the chicken using either a slow cooker or grill. For slow cooking, combine chicken and BBQ sauce; cook on high for 2.5-3 hours until tender. If grilling, marinate chicken in BBQ sauce for an hour before grilling on medium-high heat until cooked through.
- Cook quinoa by combining water and quinoa in a pot; bring to boil, reduce heat to low, cover, and simmer until fluffy.
- Assemble your bowls with quinoa as the base, topped with shredded chicken, black beans, red cabbage, corn, tomatoes, jalapeños, and avocado. Drizzle with ranch dressing.
- Garnish with fresh cilantro and scallions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Slow cooking/Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 520
- Sugar: 10g
- Sodium: 750mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 70mg