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Bbq Chicken Bowl Recipe

Inspired by moonbowls (Healthy Korean Bowls- SOMA)

Time45m

Serves2

Grilled BBQ chicken with your choice of base and three sides topped with green onions, sesame seeds, and a lemon wedge. Served with a sauce of your choice. (GF)

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Ingredients

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Protein — Grilled BBQ Chicken

1 lb boneless skinless chicken thighs (or breasts)

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tbs olive oil

1 cup your favorite BBQ sauce (gluten-free)

Base (choose one)

2 cups cooked white rice or brown rice

2 cups or cooked quinoa

4 cups or mixed salad greens

Sides (choose three)

1 cup steamed broccoli florets

1 cup roasted corn kernels (fresh or frozen)

1 cup shredded carrot

1 cup sliced cucumber

1 cup edamame (shelled, cooked)

1/2 cup pickled red onions

1 cup charred bell pepper strips

Toppings

2 tbsp green onions (thinly sliced)

1 tsp toasted sesame seeds (white or black)

1 each lemon wedges

Optional Sauce (served on side)

1/2 cup extra BBQ sauce (gluten-free)

1/2 cup or honey-sesame dressing

1/4 cup or spicy mayo

Finish & Cooking

1 tbs neutral oil for grill or pan

Method

Protein — Grilled BBQ Chicken

Prep and marinate

Pat the chicken dry with paper towels. In a bowl, combine salt, pepper, smoked paprika and garlic powder. Rub the spice mix evenly over both sides of the chicken. Drizzle with 1 tablespoon olive oil and let sit 15–30 minutes at room temperature (or refrigerate up to 4 hours). Reserve 1/4 cup of the BBQ sauce for basting and serving.

Grill or pan-sear

Preheat grill or heavy skillet to medium-high (about 400°F / 200°C). Lightly oil grill grates or heat 1 tablespoon neutral oil in the skillet. Place chicken on the hot surface and cook 4–6 minutes per side (thighs) or until internal temperature reaches 165°F (74°C) for breasts. During the last 2 minutes of cooking, brush both sides generously with BBQ sauce so it caramelizes but does not burn. Remove chicken and let rest 5 minutes, then slice into bite-sized strips.

Base (choose one)

Prepare your chosen base: For rice or quinoa, reheat or cook 2 cups according to package directions so it is warm and fluffy. For salad greens, wash and spin dry, then place 4 cups in the bowl as the foundation.

Sides (choose three)

Prepare three side items from the list. Suggested preparations: Steam broccoli until tender-crisp (3–5 minutes). Roast or char corn in a skillet until golden (5–7 minutes). Shred carrots and slice cucumber raw. Reheat cooked edamame. Warm roasted or charred bell peppers briefly in a skillet. Quick-pickle red onions by soaking thin slices in 1/4 cup vinegar + 1 tbsp sugar + pinch salt for 15 minutes. Portion about 1 cup each (or 1/2 cup pickled onions).

Toppings & Finish

Assemble the bowl: Spoon 1/2 to 1 cup of your chosen base into a bowl. Arrange grilled BBQ chicken slices on one side. Add your three chosen sides in separate sections around the bowl. Sprinkle sliced green onions and toasted sesame seeds over the chicken and sides. Add a lemon wedge to the rim.

Serve with sauce: Offer the reserved 1/4 cup BBQ sauce and an additional sauce choice (honey-sesame or spicy mayo) on the side so diners can add to taste.

Serve & Storage

Serve immediately while chicken and bases are warm. Store leftovers in separate airtight containers (protein and sauce separate from bases and fresh toppings) for up to 3 days in the refrigerator. Reheat chicken gently in a skillet or oven until warmed through.