Tangy BBQ Chicken Bowls
These Tangy BBQ Chicken Bowls are SO yummy! Tender shredded chicken smothered in a zippy homemade BBQ sauce loaded into a bowl with all of the fixings...yes please!
Ingredients
Homemade BBQ Sauce
- 1/2 cup low sugar ketchup
- 1 tbsp worcestershire sauce
- 2 tbsp apple cider vinegar
- 1/8 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- salt and pepper to taste
- 3-4 dashes of hot sauce (I like using Texas Pete)
BBQ Chicken Bowls
- 1 cup quinoa
- 2 cups water (or chicken broth)
- 1 medium sweet potato, diced into bite sized pieces
- 3 cups rotisserie chicken, shredded or diced
- 1/2 medium red onion, diced
- cilantro
- homemade or storebought ranch dressing
- 1 tbsp butter
- 1 tsp olive oil
Instructions
-
Cook quinoa according to box directions - use either water or chicken broth!
-
Dice sweet potato into bite size pieces. Dice the red onion as well. Add 1 tsp of oil to a pan and let it heat up on medium heat. Once hot, add the sweet potato to the skillet with a pinch of salt. Cook for 5-7 minutes or until fork tender, stirring around occasionally to make sure they don't burn.
-
To a small bowl, make your homemade BBQ sauce. Combine all of the ingredients into a bowl and then taste and adjust seasoning. If you want it more tangy, add more vinegar. More mellow, add more ketchup. Spicier? Add more spice!
-
Add the chicken to the bowl with the BBQ sauce and mix until combined. Set aside.
-
Once the quinoa is done, fluff with a fork and add salt and pepper and 1 tbsp of butter to season.
-
Whip up homemade ranch dressing at this point if you want!
-
Time to assemble the bowls! Add the quinoa first followed by the BBQ chicken, sweet potatoes and red onion. Generously drizzle with ranch dressing and then top with cilantro. Enjoy!
Recipe Notes
Find the homemade ranch dressing link above in the blog post if you'd like to try out my recipe!