BBQ Chicken Rice Bowls
A hearty and flavorful bowl made with tender BBQ chicken, fluffy rice, black beans, corn, fresh toppings, and a tangy finish of lime. Perfect for easy weeknight dinners or meal prep.
Ingredients
- * 1 1/2 pounds boneless skinless chicken breasts or chicken thighs
- * 1 tablespoon olive oil
- * 1 teaspoon salt
- * 1/2 teaspoon black pepper
- * 1 teaspoon garlic powder
- * 1 teaspoon smoked paprika
- * 3/4 cup barbecue sauce plus more for serving
- * 4 cups cooked rice
- * 1 cup corn kernels cooked or canned and drained
- * 1 cup black beans drained and rinsed
- * 1 cup cherry tomatoes halved
- * 1/2 cup red onion finely diced
- * 1 avocado sliced
- * 1/2 cup shredded cheddar cheese or Monterey Jack cheese
- * 1/4 cup fresh cilantro chopped
- * 1 lime cut into wedges
- * Optional: ranch dressing sour cream, or chipotle mayo for drizzling
Instructions
- Pat the chicken dry with paper towels.
- Season both sides of the chicken with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook for 5 to 7 minutes per side, or until golden and cooked through. The internal temperature should reach 165°F.
- Reduce the heat to low and brush the chicken with barbecue sauce.
- Cook for 1 to 2 more minutes, turning the chicken to coat it evenly in the sauce.
- Remove the chicken from the skillet and let it rest for 5 minutes.
- Slice or chop the chicken into bite-sized pieces.
- Divide the cooked rice evenly between 4 bowls.
- Top each bowl with corn, black beans, cherry tomatoes, red onion, avocado, and shredded cheese.
- Add the BBQ chicken on top.
- Garnish with fresh cilantro and serve with lime wedges.
- Drizzle with extra barbecue sauce, ranch, sour cream, or chipotle mayo if desired.
Notes
* Chicken thighs will give the bowls a juicier texture, while chicken breasts make the recipe leaner.
* Rotisserie chicken can be used for a faster version. Simply shred it, warm it with BBQ sauce, and assemble the bowls.
* Use white rice, brown rice, jasmine rice, cilantro lime rice, or cauliflower rice.
* Do not add BBQ sauce too early while cooking the chicken because it can burn over high heat.
* Let the chicken rest before slicing so it stays juicy.
* Store chicken, rice, and fresh toppings separately for best texture.
* Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
* Reheat the chicken and rice with a splash of water to keep the rice soft.
* The BBQ chicken can be made ahead and refrigerated for easy meal prep.
* Cooked BBQ chicken can be frozen for up to 2 months. ## Nutrition Nutrition information is estimated per serving. * Calories: 540
* Protein: 39g
* Carbohydrates: 58g
* Fat: 17g
* Saturated Fat: 5g
* Fiber: 8g
* Sugar: 15g
* Sodium: 850mg
* Rotisserie chicken can be used for a faster version. Simply shred it, warm it with BBQ sauce, and assemble the bowls.
* Use white rice, brown rice, jasmine rice, cilantro lime rice, or cauliflower rice.
* Do not add BBQ sauce too early while cooking the chicken because it can burn over high heat.
* Let the chicken rest before slicing so it stays juicy.
* Store chicken, rice, and fresh toppings separately for best texture.
* Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
* Reheat the chicken and rice with a splash of water to keep the rice soft.
* The BBQ chicken can be made ahead and refrigerated for easy meal prep.
* Cooked BBQ chicken can be frozen for up to 2 months. ## Nutrition Nutrition information is estimated per serving. * Calories: 540
* Protein: 39g
* Carbohydrates: 58g
* Fat: 17g
* Saturated Fat: 5g
* Fiber: 8g
* Sugar: 15g
* Sodium: 850mg