Chicken Ranch Kale & Quinoa Bowls {Gluten-Free}
These Chicken Ranch Kale & Quinoa Bowls are super delicious and gluten-free with an easy-peasy and low-calorie homemade ranch dressing.
Servings: 4 bowls
Calories: 416kcal
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, sliced in half lengthwise
- 2 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp salt
- 1 avocado, sliced
- 1 cup corn
- 1 cup snap peas
- 1 cup cherry tomatoes, sliced
- 2 cups cooked quinoa
- 2 cups finely chopped kale
Ranch dressing
- 1 cup sour cream
- 1/4 cup milk
- 2 tsp lemon juice
- 1/4 cup fresh parsley, chopped (or 2 tsp dried)
- 1 clove minced garlic
- 1 tbsp dried minced onion
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat BBQ to med-high heat. Alternatively, preheat oven to 400 F. Slice chicken in half lengthwise and drizzle with olive oil, then rub with paprika, garlic powder and salt. Grill/bake for 10 minutes, flipping once halfway though.
- Meanwhile, cook quinoa according to package directions or in a rice cooker. Prepare veggies and blend ingredients for ranch dressing together in a blender, food processor or Magic Bullet.
- Assemble bowls by mixing kale and quinoa together. Top with sliced, cooked chicken, cherry tomatoes, snap peas, corn and avocado, dividing all veggies evenly among four bowls. Drizzle with ranch dressing and serve!
Notes
Substitute the veggies for whatever you have on hand.
Make the homemade ranch dressing in a blender, Magic Bullet or food processor.
Store any leftovers in the fridge for up to 5 days – just make sure to keep the dressing separately.
Freeze the chicken for up to 3 months and the kale for up to 6 weeks.
Nutrition
Calories: 416kcal | Carbohydrates: 63g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 349mg | Potassium: 1187mg | Fiber: 8g | Sugar: 9g | Vitamin A: 19450IU | Vitamin C: 229.4mg | Calcium: 300mg | Iron: 8.6mg