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Close-up of a BBQ Ranch Chicken Bowl with seasoned chicken breast, brown rice, black beans, shredded cheddar, and ranch dressing drizzle

BBQ Ranch Chicken Bowl

A smoky, protein-packed dinner bowl with BBQ chicken breast, brown rice, black beans, sauteed vegetables, shredded cheddar, and creamy ranch dressing. Ready in about 50 minutes and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz skinless boneless chicken breast cut into bite-size pieces
  • 2 tbsp BBQ sauce low-sugar preferred, divided
  • 0.75 cup cooked brown rice from about 1/4 cup dry, cooked according to package directions
  • 0.5 cup black beans canned, rinsed and drained
  • 0.25 cup shredded cheddar cheese sharp cheddar recommended
  • 2 tbsp ranch dressing Greek yogurt-based ranch preferred
  • 0.5 cup bell peppers sliced, any color
  • 0.25 cup corn kernels fresh, frozen, or canned
  • 2 tbsp diced red onion soak in cold water 5 minutes for milder flavor
  • salt and pepper to taste
  • cooking oil spray

Equipment

  • Large skillet
  • Medium saucepan
  • Mixing bowl
  • Cooking oil spray

Method
 

  1. Start the brown rice first. Cook according to package instructions to yield 3/4 cup cooked, about 20 to 25 minutes. Keep warm while you prep everything else.
  2. While the rice cooks, cut the chicken into bite-size pieces. Toss in a bowl with 1 tablespoon of the BBQ sauce, a pinch of salt, and black pepper. Let sit for 5 minutes.
  3. Heat a large skillet over medium-high heat and coat with cooking oil spray. Add the chicken in a single layer and cook undisturbed for 3 to 4 minutes until a golden, caramelized crust forms. Stir and cook another 4 to 5 minutes until fully cooked through. Remove from the pan and set aside.
  4. In the same skillet, add the bell peppers, corn, and red onion. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until softened but still slightly crisp. Season with salt and pepper.
  5. Return the chicken to the skillet. Add the remaining tablespoon of BBQ sauce and stir to coat everything. Heat for 1 to 2 minutes until warmed through.
  6. Build the bowl. Spoon the warm brown rice into the base, top with the chicken and veggie mixture, scatter the black beans around the bowl, sprinkle with shredded cheddar, and drizzle with ranch dressing. Serve immediately.

Notes

Store components separately in airtight containers for up to 4 days. Add ranch and cheese fresh after reheating. Chicken thighs can be substituted for extra juiciness. Works well over quinoa or shredded lettuce as a rice alternative.