For the slow cooker:

• 1 pound boneless skinless chicken breast
• 1 cup low sugar BBQ sauce (I love Stubb’s spicy or Primal Kitchen Mango Habanero)
• Optional: 1/4 cup water if you have a thicker bbq sauce

For the quinoa:

• 1 cup uncooked quinoa
• 2 cups water

For the bowls:

• 1 (15 ounce) can black beans
• 2 cups shredded red cabbage
• 1 cup sweet corn (can use fresh or frozen but I love it off the cob)
• ¼ cup finely diced red onion
• 2 roma tomatoes, diced
• 1 jalapeno, thinly sliced
• 1 avocado, diced or sliced

For the dressing:

• 1 batch healthy greek yogurt ranch (or ranch of choice)

To garnish:

• Fresh chopped cilantro
• Scallions