BBQ Chicken Bowl (Print version)

Savory BBQ chicken over fluffy rice with crisp coleslaw and roasted vegetables for a complete, satisfying meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1 cup BBQ sauce
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Rice

06 - 1 1/2 cups long grain white rice
07 - 3 cups water
08 - 1/2 teaspoon salt

→ Coleslaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 cup grated carrot
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste

→ Roasted Vegetables

16 - 1 red bell pepper, sliced
17 - 1 zucchini, sliced
18 - 1 red onion, cut into wedges
19 - 1 cup broccoli florets
20 - 2 tablespoons olive oil
21 - 1/2 teaspoon paprika
22 - Salt and pepper to taste

# How to Make:

01 - Set oven to 425°F and allow to fully preheat.
02 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with fork and set aside.
03 - Toss bell pepper, zucchini, red onion, and broccoli with olive oil, paprika, salt, and pepper on a baking sheet. Spread in single layer and roast for 20-25 minutes, turning once, until golden and tender.
04 - Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl. Add green and red cabbage and carrot; toss to coat. Refrigerate until serving.
05 - Pat chicken breasts dry and season with salt and pepper. Heat olive oil in large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and cooked through (internal temperature 165°F). Brush generously with BBQ sauce and cook 1-2 minutes more per side to caramelize. Remove from heat and slice.
06 - Divide rice among four bowls. Top with sliced BBQ chicken, roasted vegetables, and coleslaw. Drizzle with additional BBQ sauce if desired.

# Expert tips:

01 -
  • Everything cooks at once, so youre not standing around waiting for one thing to finish before starting the next.
  • The contrast between the tangy slaw, sweet smoky chicken, and roasted veggies makes every bite different.
  • It looks impressive enough for guests but easy enough that I make it when Im too tired to think.
  • Leftovers actually get better the next day when the flavors settle into each other.
02 -
  • Dont crowd the vegetables on the pan or theyll steam instead of roast, spread them out and use two pans if you need to.
  • Let the chicken rest for a few minutes after cooking so the juices redistribute, slicing it right away makes it dry.
  • If your BBQ sauce is too thin, it will slide right off the chicken, simmer it for a few minutes to thicken it up first.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to overcooked, dry meat more often than not.
  • Toss the slaw at least 10 minutes before serving so the cabbage softens slightly and absorbs the dressing.
  • If youre meal prepping, undercook the vegetables just a bit so they dont turn mushy when reheated.
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