BBQ Chicken Bowl (Printable version)

Juicy BBQ chicken over fluffy rice with crisp coleslaw and roasted vegetables for a wholesome meal.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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

# Steps to follow:

01 - Set oven to 425°F.
02 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to boil, reduce to low heat, 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 to internal temperature of 165°F. Brush generously with BBQ sauce and cook 1-2 minutes more per side until sauce caramelizes. 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 the same time, so you're not stuck at the stove for an hour.
  • The textures are all over the place in the best way: crunchy slaw, tender chicken, fluffy rice, roasted veggies with crispy edges.
  • It reheats beautifully, which means lunch is already sorted for tomorrow.
  • You can swap out almost any ingredient and it still tastes like a complete meal.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll miss out on those crispy, caramelized edges.
  • Let the chicken rest for a minute after cooking before slicing, or all the juices will run out and it'll taste dry.
  • The coleslaw gets better after sitting for 20 minutes, so make it first if you have time.
03 -
  • Brush the BBQ sauce on in the last couple minutes of cooking so it caramelizes without burning.
  • Use a meat thermometer to check the chicken hits 165°F internally, no guessing required.
  • Roast the veggies on parchment paper for easier cleanup and less sticking.
  • If your coleslaw tastes flat, add a pinch more salt and vinegar until it snaps to life.
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