Ingredients
For the bowl
| 2 | bell peppers, trimmed and cut into 8 strips lengthwise | |
| 2 | red onions, peeled and sliced into wedges | |
| 1 tbsp | canola oil | |
| 2 tbsp | brown sugar | |
| 1 tsp | chili powder | |
| 1 tsp | cumin | |
| 1 tsp | garlic powder | |
| 1 tsp | onion powder | |
| 1 tsp | smoked paprika | |
| salt and pepper to taste | ||
| 1 1/2 lbs | boneless skinless chicken breasts | |
| 1/2 cup | BBQ sauce | |
| 1/2 cup | shredded Monterey Jack cheese | |
| 2 | avocados, diced | |
| 1/4 cup | roughly chopped cilantro | |
| 4 cups | romaine lettuce, chopped |
For the dressing
| 1/2 cup | cottage cheese | |
| 2 tbsp | milk | |
| juice of a lemon | ||
| 2 tbsp | mayonnaise | |
| 1/2 tsp | garlic powder | |
| 1/2 tsp | onion powder | |
| 1/8 tsp | ground mustard | |
| 1/8 tsp | salt | |
| black pepper, to taste | ||
| 1 tbsp | fresh chopped parsley |
Directions
- Place bell peppers and red onion and oil in a large bowl. Season with salt and pepper and toss to coat.
- Combine brown sugar, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper in a small bowl and set aside.
- Preheat a grill to medium-high heat. Pat chicken dry with paper towels and season with spice mixture on both sides.
- Place chicken and veggies on the grill. Cook veggies for 2-4 minutes per side, until slightly charred.
- Grill the chicken for 5 minutes before flipping and brushing with BBQ sauce. Cook for another 4 minutes before flipping and brushing with remaining sauce. Cook until internal temperature reaches 165 F. Transfer to chicken and veggies to a cutting board and cover loosely with foil to rest, about 5 minutes, before chopping the chicken into bite-sized pieces.
- While the chicken and veggies are cooking, combine all the dressing ingredients except the parsley in a blender or food processor. Blend until smooth. Taste and adjust salt and pepper, as needed. Stir in parsley until well combined.
- To assemble the bowls, serve the grilled veggies and BBQ chicken over lettuce. Add avocado, cheese and cilantro, then drizzle with cottage cheese ranch dressing. Enjoy!