This High Protein BBQ Chicken Ranch Bowl brings together tender BBQ chicken, fresh cabbage slaw, creamy avocado, black beans, and fluffy rice. It’s a balanced, delicious meal that’s quick to prepare and satisfying any time of day.

Why You’ll Love This Recipe

I love how this recipe checks all the boxes for a wholesome, energizing meal. It’s high in protein, packed with flavor, and easy to adapt based on what I have on hand. Whether I need a post-workout refuel or a hearty lunch, this bowl always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken with BBQ sauce (or slow-cooker BBQ chicken)
Purple cabbage slaw
Corn kernels (fresh or defrosted from frozen)
Canned black beans, drained and rinsed
Cooked rice
Green onions, thinly sliced
Avocado, sliced
Chipotle BBQ sauce or preferred sauce

Directions

I start by preparing the chicken. If I’m using slow-cooker BBQ chicken, I shred it. If it’s pre-cooked, I toss it in BBQ sauce until it’s nicely coated.
I cook the rice according to package instructions and let it cool slightly before using.
While the rice is cooking, I slice the green onions and avocado. I also prep the cabbage slaw, either from scratch or using a store-bought mix.
To assemble, I layer rice at the bottom of the bowl, then top it with BBQ chicken, slaw, corn, black beans, green onions, and avocado.
I finish it off with a drizzle of chipotle BBQ sauce or another sauce I like.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I make it vegetarian by swapping chicken for grilled tofu or tempeh with BBQ sauce.
Sometimes I use quinoa, farro, or cauliflower rice instead of regular rice.
I switch up the sauce depending on my mood—ranch, avocado crema, or even a spicy tahini dressing works great.
I add a sprinkle of cheese like shredded cheddar or crumbled cotija for extra flavor.
For a twist, I wrap everything in a whole grain tortilla to make a BBQ ranch wrap.

Storage/Reheating

I store each ingredient in separate containers in the fridge for up to 4 days so the textures stay fresh. The BBQ chicken can also be frozen for up to 3 months. When I’m ready to eat, I reheat the chicken, rice, beans, and corn in the microwave, then assemble my bowl with fresh toppings like avocado and slaw.

FAQs

How can I make this recipe vegetarian?

I just replace the chicken with tofu or tempeh tossed in BBQ sauce—it’s just as delicious.

Can I use a different grain instead of rice?

Yes, I often switch it up with quinoa, farro, or cauliflower rice for different textures and flavors.

What other sauces work well in this bowl?

Besides chipotle BBQ, I like using ranch, avocado crema, or a spicy tahini drizzle depending on my mood.

How long can I store leftovers?

I keep the components in separate containers in the fridge, and they stay good for up to 4 days.

Can I freeze the BBQ chicken?

Yes, I freeze it for up to 3 months. I just thaw it in the fridge overnight and warm it up before serving.

Conclusion

I love how this High Protein BBQ Chicken Ranch Bowl fits into busy days without sacrificing flavor or nutrition. It’s easy to prep, endlessly customizable, and truly satisfying. It’s one of those go-to meals I can always count on.