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Chicken Ranch Kale & Quinoa Bowls
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4.34 from 3 votes

Chicken Ranch Kale & Quinoa Bowls

These Chicken Ranch Kale & Quinoa Bowls are a delicious, gluten-free way to get your fill of summer veggies - and the low calorie homemade ranch dressing is super easy to make!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Grain Bowl
Cuisine: Entree
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!

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