BBQ Chicken Bowl (Print)

Tender BBQ chicken over rice with fresh coleslaw and roasted vegetables for a complete, balanced meal.

# Ingredients:

→ 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 black 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 black pepper to taste

# Directions:

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

# Expert Tips:

01 -
  • Everything cooks at once, so you are not stuck babysitting multiple pots for an hour
  • The contrast of tangy slaw against sweet smoky chicken makes every bite feel balanced and exciting
  • Leftovers taste even better the next day when the flavors have had time to mingle
  • You can swap nearly any vegetable or grain and it still works beautifully
02 -
  • Do not skip patting the chicken dry before cooking or it will steam instead of sear, leaving you with pale rubbery meat instead of a golden crust
  • Let the rice rest covered for 5 minutes after cooking so the steam finishes the job and you get perfectly separated grains instead of a mushy clump
  • Toss the vegetables only once during roasting because flipping them too often prevents them from developing those caramelized edges that make them irresistible
  • Chill the coleslaw for at least 15 minutes before serving so the flavors meld and the cabbage softens just enough without losing its crunch
03 -
  • Slice the chicken against the grain after cooking so each piece stays tender and easy to chew instead of stringy
  • Use a meat thermometer to check for 165 degrees Fahrenheit internally because overcooked chicken turns dry and ruins the whole bowl
  • Reserve a little BBQ sauce before brushing it on raw chicken so you have a clean batch for drizzling at the end
  • Line your baking sheet with parchment paper to make cleanup effortless and prevent the vegetables from sticking
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