Save A vibrant and satisfying bowl featuring juicy BBQ-glazed chicken served over fluffy rice, accompanied by crisp coleslaw and a medley of roasted vegetables. Perfect for a wholesome, crowd-pleasing meal.
Save This BBQ Chicken Bowl brings the essence of a backyard barbecue into a single, colorful dish. With tender chicken seared to perfection and a variety of textures from the creamy coleslaw to the roasted zucchini and peppers, every bite offers a delicious variety of flavors.
Ingredients
- 4 boneless, skinless chicken breasts (about 600 g)
- 1 cup (240 ml) BBQ sauce (ensure gluten-free if needed)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups (300 g) long grain white rice
- 3 cups (720 ml) water
- 1/2 tsp salt (for rice)
- 2 cups (140 g) shredded green cabbage
- 1 cup (70 g) shredded red cabbage
- 1 cup (110 g) grated carrot
- 1/4 cup (60 g) mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper, to taste (for coleslaw)
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup (150 g) broccoli florets
- 2 tbsp olive oil (for vegetables)
- 1/2 tsp paprika
- Salt and pepper, to taste (for vegetables)
Instructions
- 1. Preheat Oven
- Preheat your oven to 425°F (220°C).
- 2. Cook Rice
- Rinse the rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce to low heat, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
- 3. Roast Vegetables
- On a baking sheet, toss bell pepper, zucchini, red onion, and broccoli with olive oil, paprika, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, turning once, until golden and tender.
- 4. Prepare Coleslaw
- In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add green and red cabbage and carrot; toss to coat. Chill until serving.
- 5. Sear Chicken
- Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Brush generously with BBQ sauce and cook for 1-2 minutes more per side to caramelize. Slice after cooking.
- 6. Assembly
- Divide rice among four bowls. Top with sliced BBQ chicken, a portion of roasted vegetables, and a scoop of coleslaw. Drizzle with extra BBQ sauce if desired.
Zusatztipps für die Zubereitung
For a quick shortcut, you can use pre-cooked rotisserie chicken. Simply toss it in a skillet with the BBQ sauce for a few minutes until glazed. To ensure the vegetables roast properly, make sure they are spread in a single layer to avoid steaming.
Varianten und Anpassungen
You can substitute brown rice or quinoa for the white rice to add more fiber. For a vegetarian version, swap the chicken breasts for BBQ-glazed tofu or tempeh. Always verify that your BBQ sauce is gluten-free if you are following a gluten-free diet.
Serviervorschläge
This BBQ Chicken Bowl pairs wonderfully with a crisp lager or a refreshing glass of iced tea. It is best served immediately while the chicken and rice are warm and the coleslaw provides a cool, creamy contrast.
Save With 540 calories and 32g of protein per serving, this meal is as nutritious as it is flavorful. Enjoy this easy, American-inspired bowl that brings together the best of roasted, grilled, and fresh elements.
Recipe FAQs
- → Can I make this bowl ahead of time?
Absolutely. Prepare all components in advance and store separately in airtight containers. The rice and vegetables keep well for 3-4 days, while the coleslaw stays fresh for 2-3 days. Reheat the chicken and vegetables, then assemble just before serving for best texture.
- → What other grains work in place of white rice?
Brown rice adds nutty flavor and extra fiber, though it requires about 45 minutes to cook. Quinoa cooks faster and provides complete protein. Cauliflower rice offers a low-carb alternative. Farro or couscous also pair beautifully with the BBQ flavors.
- → Can I grill the chicken instead of pan-searing?
Grilling works wonderfully and adds authentic smoky flavor. Preheat your grill to medium-high heat and cook the seasoned chicken for 6-7 minutes per side. Brush with BBQ sauce during the last 2 minutes of cooking to achieve that caramelized glaze without burning.
- → How do I make this vegetarian?
Replace the chicken with extra-firm tofu or tempeh slices. Press the tofu to remove excess moisture, then cook using the same method—season, sear until golden, and brush with BBQ sauce. Portobello mushrooms or thick eggplant slices also absorb BBQ flavors beautifully.
- → What vegetables can I substitute in the roasted mix?
Feel free to use whatever vegetables you have on hand. Sweet potato, butternut squash, Brussels sprouts, asparagus, green beans, or corn all roast beautifully. Just keep pieces similar in size for even cooking, and adjust roasting time as needed.
- → Is the coleslaw necessary?
The coleslaw provides essential crunch and acidity to balance the rich BBQ flavors. If you prefer something else, try a cucumber salad with rice vinegar, pickled red onions, or even sliced avocado for creaminess. The contrast of textures and temperatures makes this bowl exceptional.