Bbq Chicken Bowl Recipe

Prep and marinate

Pat chicken dry. In a small bowl combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tbsp olive oil. Rub mixture evenly over the chicken. Let rest 10–20 minutes at room temperature (or refrigerate up to 2 hours). Reserve 1/4 cup of the BBQ sauce for serving and set the rest aside to baste/cook with the chicken.

Grill or pan-sear

Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy skillet over medium-high heat. Grill or sear chicken 4–6 minutes per side for breasts (shorter for thinner cuts) or until internal temperature reaches 165°F (74°C). In the last 2–3 minutes of cooking, brush both sides generously with BBQ sauce, turning once more so sauce caramelizes slightly but does not burn. Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2" strips or cubes.

Prepare your chosen base: For rice or quinoa, cook according to package directions to yield about 2 cups cooked (typically 1 cup dry yields ~2 cups cooked). For mixed greens, wash and dry. Keep warm or chilled as appropriate until assembly.

Roasted sweet potato cubes

Preheat oven to 425°F (220°C). Toss 1 cup sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt and a pinch of pepper. Spread in a single layer on a sheet pan and roast 20–25 minutes until tender and lightly caramelized, flipping once.

Roasted or sautéed corn

Toss 1 cup corn with 1 tsp olive oil and a pinch of salt. For roasted flavor, spread on a sheet pan and roast at 425°F (220°C) for 10–12 minutes until slightly charred. Or sauté in a skillet over medium-high heat 5–7 minutes until lightly browned.

Black beans

Rinse and drain 1 cup canned black beans. Warm gently in a small saucepan with a pinch of salt and pepper for 3–5 minutes, or leave at room temp for a cold bowl.

Steamed broccoli

Steam 1 cup broccoli florets until bright green and tender-crisp, about 4–5 minutes. Toss with a drizzle of olive oil and a pinch of salt.

Pickled red onion (if using)

If using quick pickled red onion, slice 1/2 cup thinly and toss with 1/4 cup vinegar, 1/2 tsp sugar and a pinch of salt. Let sit 10–15 minutes to soften and develop flavor.

Divide the chosen base among 4 bowls (or two large bowls) to total roughly 2 cups base per serving. Arrange sliced BBQ chicken over the base. Add three sides (about 1 cup total per side as listed) around the chicken: roasted sweet potato, roasted corn, and black beans (or any combination of three).

Drizzle 1–2 tbsp of your chosen sauce (BBQ, cilantro-lime, or spicy sauce) over the chicken and sides, and serve an extra 1–4 tbsp sauce on the side for dipping. Sprinkle 3 tbsp sliced green onions and 1 tbsp toasted sesame seeds over each bowl. Serve with 1–2 lemon wedges to squeeze over just before eating.

Taste and adjust: add additional salt, pepper, or sauce to taste. Enjoy warm (or chilled if using mixed greens as the base).