Shredded BBQ Chicken Ranch Power Bowl
healthy, nutrient rich well balanced meal without sacrificing the bold flavor of homemade sauces, and fresh veggies! Plus an easy crockpot chicken so assembly is weeknight ready
Ingredients: makes 4 large servings / feeds our family of 5 with a leftover lunch:)
For the Chicken:
1lb chicken breasts
2 cups of homemade bbq sauce
For the bowl:
1 cup uncooked quinoa
1 large sweet potato - cubed and roasted
1 small container of cherry tomatoes, quartered
1/2 small purple cabbage shredded (or about 2 cups worth)
Handful of cherry tomatoes quartered
1 avocado
1/4c mixed fresh herbs - I love chives and cilantro
Meal Prep Directions:
Cook quinoa: add 1 cup of dry quinoa to 2 cups of water or broth in a small sauce pan. Bring to a simmer, cover, and cook until liquid is absorbed and quinoa “puffs”- about 15 minutes. Let it cool slightly before refrigerating in airtight container for up to 3 days before assembling meal.
Make the sauces
Roast the sweet potato: Heat oven to 400. Peel and cube sweet potato. Drizzle with oil, salt, pepper and toss to coat. Roast for 20 minutes, mixing half way through for even cooking. Cool completely and refrigerate in airtight container for up to 3 days before assembling meal.
Keep avocado, tomatoes, cabbage and fresh herbs on hand to prep day of for freshness!
Meal Assembly Instructions:
Slow cook chicken: to a crockpot, add chicken and 1 cup of homemade bbq sauce on low (make sure to have leftover to top the meal!) Cook for 6-8hrs until is shreds easily.
Chop fresh veggies: at some point during the day shred your cabbage, quarter your tomatoes and chop your fresh herbs so the meal is easy to assemble at night.
Assemble meal: to a bowl add warm or cold prepped quinoa and roasted sweet potato, fresh prepped veggies, avocado, shredded hot chicken. Top with fresh herbs, remaining bbq sauce and homemade ranch dressing.
