Pin it The smell of caramelized BBQ sauce always makes me stop whatever I'm doing and just breathe it in. I threw this bowl together on a Tuesday night when I had a bunch of random vegetables that needed using, and it turned into one of those meals where everyone went quiet for a few minutes. There's something about the way tangy coleslaw cuts through sweet, sticky chicken that just works. Now I make it whenever I need something that feels like a treat but doesn't require much thought.
I made this for a small dinner party once, and instead of plating it fancy, I just set out all the components in bowls and let people build their own. It was one of those nights where the conversation didn't stop, and the food kept disappearing without anyone noticing. One friend went back for seconds and said it tasted like summer, even though it was March. I think it's because the BBQ sauce and the bright veggies make it feel like an outdoor cookout, no grill required.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and soak up BBQ sauce like a dream, but don't skip patting them dry or they won't sear properly.
- BBQ sauce: Use your favorite brand or homemade; the sauce is the star here, so pick one you'd eat straight from the bottle.
- Olive oil: Helps the chicken get that golden crust and keeps the veggies from sticking to the pan.
- Long grain white rice: Fluffy and neutral, it's the perfect base that doesn't compete with the bold flavors on top.
- Green and red cabbage: The mix of colors makes the slaw look alive, and the crunch is non-negotiable.
- Grated carrot: Adds a touch of sweetness and a pop of orange that makes the whole bowl look cheerful.
- Mayonnaise: The creamy backbone of the slaw; don't skimp or it'll taste dry.
- Apple cider vinegar: Cuts through the richness and wakes up the slaw with a little tang.
- Honey: Just enough to balance the vinegar without making things cloying.
- Red bell pepper, zucchini, red onion, broccoli: Whatever vegetables you have work here, but this combo roasts beautifully and gives you different textures in every bite.
- Paprika: A little smoky warmth that makes the veggies taste like they came off a grill.
Instructions
- Get the oven going:
- Preheat to 425°F (220°C) so it's ready when your veggies are prepped. A hot oven means crispy edges and caramelized bits.
- Start the rice:
- Rinse it well to get rid of excess starch, then combine with water and salt in a saucepan. Bring to a boil, cover, drop the heat to low, and let it steam for 15 to 18 minutes until fluffy.
- Prep and roast the vegetables:
- Toss bell pepper, zucchini, onion, and broccoli with olive oil, paprika, salt, and pepper on a baking sheet. Spread them out so they roast instead of steam, and bake for 20 to 25 minutes, flipping halfway through.
- Make the coleslaw:
- Whisk together mayo, vinegar, honey, salt, and pepper in a big bowl, then toss in the shredded cabbage and carrot. Pop it in the fridge so the flavors can mingle while everything else cooks.
- Cook the chicken:
- Pat the breasts dry, season with salt and pepper, then sear in hot olive oil for 4 to 5 minutes per side until golden and cooked through. Brush with BBQ sauce and let it caramelize for another minute or two, then slice.
- Build the bowls:
- Divide rice among four bowls, top with sliced chicken, roasted veggies, and a generous scoop of slaw. Drizzle extra BBQ sauce over the top if you're feeling it.
Pin it One night I was running late and used rotisserie chicken from the store, and honestly, no one could tell the difference. The roasted veggies and tangy slaw carried the whole thing, and I had dinner on the table in half the time. It reminded me that a good bowl is really about balance, not perfection.
How to Make It Even Faster
If you're short on time, use a bag of pre-shredded coleslaw mix and skip the chopping. You can also cook the rice in advance or use microwaveable pouches, which sounds lazy but actually works great. The vegetables roast while the chicken cooks, so everything finishes around the same time if you start the rice first. I've done this on weeknights when I get home late, and it still feels like a real meal, not a scramble.
Swaps and Tweaks
Swap the chicken for BBQ tofu or tempeh if you want to keep it vegetarian, or use grilled shrimp for a lighter option. Brown rice or quinoa work just as well if you want more fiber, though they'll take a bit longer to cook. I've even used leftover roasted sweet potato instead of regular veggies, and it added a nice sweetness that played well with the tangy slaw. The beauty of a bowl like this is that it bends to whatever you have on hand.
Storing and Reheating
Store each component separately in airtight containers, and the bowls will keep in the fridge for up to three days. The slaw stays crisp, the chicken reheats without drying out, and the rice fluffs right back up with a splash of water in the microwave. I like to pack these for lunch because they taste just as good cold, especially on a warm day.
- Reheat the chicken and veggies together in a skillet for the best texture.
- Add a squeeze of lime or a drizzle of hot sauce when reheating to wake up the flavors.
- Keep extra BBQ sauce on the side so you can add more if things taste a little dry the next day.
Pin it This bowl has become one of those recipes I make without thinking, the kind where my hands know what to do before my brain catches up. I hope it becomes that for you too.
Recipe FAQs
- → Can I make the chicken ahead of time?
Absolutely! Cook and slice the chicken up to 2 days in advance. Reheat gently in a skillet with a splash of water or BBQ sauce to maintain moisture before assembling bowls.
- → What other grains work well instead of white rice?
Brown rice, quinoa, farro, or cauliflower rice all make excellent bases. Brown rice and quinoa add extra fiber and nutty flavor, while cauliflower rice keeps it low-carb.
- → How do I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to 4 days. Keep the coleslaw and rice away from the hot chicken to maintain texture. Reheat vegetables and chicken before assembling fresh bowls.
- → Can I grill the chicken instead of using a skillet?
Yes! Grill over medium-high heat for 5-6 minutes per side, brushing with BBQ sauce during the last 2 minutes. The grill adds extra smoky char that complements the glaze beautifully.
- → What vegetables can I substitute for roasting?
Any sturdy vegetable works well—try sweet potatoes, Brussels sprouts, asparagus, green beans, or corn. Cut them into similar-sized pieces so they roast evenly alongside the others.
- → Is this freezer-friendly?
The cooked chicken and roasted vegetables freeze well for up to 3 months. Freeze the coleslaw separately or make it fresh since the texture changes after thawing. Rice also freezes perfectly in portioned bags.