Description
Smoky chicken coated in a creamy ranch BBQ sauce, served over rice with fresh toppings for an easy weeknight bowl.
Ingredients
Scale
For the chicken
- 1 lb boneless skinless chicken breasts or thighs, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the creamy sauce
- 1/3 cup ranch dressing
- 2 tablespoons BBQ sauce
- 2 tablespoons plain Greek yogurt (optional, makes it lighter + creamier)
- 1 teaspoon honey (optional, balances tang)
For the bowls
- 2 cups cooked rice (or cooked quinoa)
- 1 cup corn (canned, drained or frozen, thawed)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced cucumber or pickles
- 1/2 cup shredded cheddar
- 2 tablespoons sliced green onions
- Optional: crispy onions, jalapeños
Instructions
- Heat oil in a skillet over medium-high heat. Add chicken, paprika, garlic powder, salt, and pepper. Cook 6–8 minutes until browned and cooked through.
- In a small bowl, stir ranch, BBQ sauce, and Greek yogurt (optional). Taste and add honey if you want it slightly sweeter.
- Reduce heat to low. Add the sauce to the skillet and toss chicken until coated and warmed, about 1 minute.
- Assemble bowls with rice, corn, lettuce, tomatoes, cucumber/pickles, and cheddar.
- Top with creamy BBQ ranch chicken. Finish with green onions and optional crispy onions or jalapeños.
Notes
- For a lighter bowl, use quinoa, add Greek yogurt, and increase the veggie portion.
- For meal prep, store lettuce and tomatoes separately and add sauce after reheating.
- Pickles give a tangy “BBQ chicken sandwich” vibe if you want extra punch.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: High Protein
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 Serving
- Calories: 600Kcal
- Fat: 25g
- Carbohydrates: 75g
- Protein: 35g
Keywords: BBQ Ranch Chicken Bowl