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.
BBQ Ranch Chicken Bowl
Ingredients
- 1 cup LG homemade ranch dressing recipe below
- 1/2 cup natural BBQ sauce
- 2 boneless, skinless chicken breast
- 1 zucchini cut into 1/2-inch slices
- 1 red, orange or yellow bell pepper sliced into 1/2-inch pieces
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup canned corn drained
- 1 avocado diced
Instructions
- 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
Notes
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
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.
$46
I made this tonight but made it with salmon instead of chicken and served it over a small portion of wild rice. It was SO good! I seriously can’t wait to eat the leftovers tomorrow!!
Hi Catherine,
I am so happy to hear you love the recipe!!