BBQ Ranch Chicken Bowls. When I make a recipe 2x in one week, I know it’s worth sharing. This is a plant-based meal that is so filling and satisfying. It serves two, so I either make this for my husband and myself or I use the extra serving for the following day’s lunch.
Whisk together the homemade ranch dressing and BBQ sauce in a medium bowl
Place chicken in a large, resealable plastic bag. Pour half the BBQ mixture over the chicken (reserve remaining mixture)
Refrigerate chicken for 30 minutes
Preheat grill to medium-high heat
Remove chicken from bag and discard marinade
Place chicken on grill and cook for 5-7 minutes. Flip and cook for 5 minutes more or until chicken registers 165 degrees with a meat thermometer. Let chicken rest for 5 minutes
Toss zucchini and bell pepper with olive oil. Season with salt and pepper.
Place them in a grill basket and cook until softened and cooked through, ~5-7 minutes
Thinly slice chicken
Toss the grilled vegetables with corn in a large bowl. Top with chicken + diced avocado
Drizzle on remaining barbecue ranch sauce
LG Homemade Ranch Dressing Recipe:
1 cup plain, nonfat Greek yogurt
1 tsp dried parsley
1 tsp dried dill
1 tsp onion powder
1 tsp garlic powders
1 tsp sea salt
1 tsp pepper
Instructions: combine + mix
can be found in the Eat Your Way Lean Meal Plan. When you join, you’re considered a meal plan member. Every new nutrition installment I create is then sent out to meal plan members at no additional cost.
It’s really important to me that you always receive new nutrition content. The more options you have, the more you’ll be enjoying and the better results you’ll see.