BBQ Chicken Bowl

Experience the ultimate comfort meal with this BBQ Chicken Bowl. A vibrant and satisfying dish, it features juicy BBQ-glazed chicken served over fluffy white rice, paired with a refreshing coleslaw and a variety of perfectly roasted vegetables. It is a wholesome and crowd-pleasing meal that brings together smoky, sweet, and crisp elements in every bite.

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Whether you are preparing a nutritious weeknight dinner for the family or looking for a colorful meal-prep option, this bowl delivers on both flavor and presentation. The medley of roasted broccoli, red onion, and bell peppers adds a natural sweetness that complements the savory BBQ sauce beautifully.

Ingredients

• For the Chicken: 4 boneless, skinless chicken breasts (about 600 g), 1 cup (240 ml) BBQ sauce, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the Rice: 1 1/2 cups (300 g) long grain white rice, 3 cups (720 ml) water, 1/2 tsp salt
• For the Coleslaw: 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 the Roasted Vegetables: 1 red bell pepper (sliced), 1 zucchini (sliced), 1 red onion (wedges), 1 cup (150 g) broccoli florets, 2 tbsp olive oil, 1/2 tsp paprika, salt and pepper to taste

Instructions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Prepare the 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.

Step 3

Prepare the roasted 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.

Step 4

Prepare the 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.

Step 5

Cook the 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, allowing the sauce to caramelize. Remove from heat and slice.

Step 6

Assemble the bowls: 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

To ensure the best results, always pat the chicken dry before seasoning to achieve a better sear in the skillet. For the fluffiest rice, remember to rinse it under cold water before cooking to remove excess starch. If you are short on time, you can prep the coleslaw and chop the vegetables a few hours in advance.

Varianten und Anpassungen

This recipe is versatile; you can substitute brown rice or quinoa for added fiber. For a quicker version, use pre-cooked rotisserie chicken and toss it with BBQ sauce in a pan. To make this dish vegetarian, swap the chicken for BBQ-glazed tofu or tempeh, and ensure your BBQ sauce is gluten-free if needed.

Serviervorschläge

Serve these bowls while the chicken and vegetables are warm and the coleslaw is chilled for the best experience. They pair exceptionally well with a crisp lager or a refreshing glass of iced tea. For an extra touch of flavor, serve with extra BBQ sauce on the side for drizzling.

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The BBQ Chicken Bowl is a fantastic way to enjoy a balanced, flavorful meal that looks as good as it tastes. With its mix of colors and textures, it is sure to become a staple in your recipe rotation.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the rice, roasted vegetables, and coleslaw up to 3 days in advance. Store in airtight containers in the refrigerator. Cook the chicken fresh and assemble just before serving for best results.

→ What vegetables work best for roasting?

Bell peppers, zucchini, red onions, and broccoli roast beautifully together. You can also add sweet potato wedges, carrots, or cauliflower florets. Cut vegetables evenly for consistent cooking.

→ Is the coleslaw necessary?

The coleslaw adds essential crunch and acidity to balance the sweet BBQ chicken and hearty rice. If preferred, substitute with shredded lettuce, cucumber slices, or pickled vegetables for similar texture contrast.

→ How do I store leftovers?

Keep components separate in airtight containers. Rice and vegetables last 4-5 days refrigerated. Chicken stays fresh for 3-4 days. Reheat gently in the microwave or oven, adding a splash of water to prevent drying.

→ Can I grill the chicken instead?

Absolutely. Grill chicken over medium-high heat for 6-7 minutes per side, brushing with BBQ sauce during the last 2 minutes. This adds authentic smoky flavor that complements the roasted vegetables perfectly.

→ What works as a gluten-free BBQ sauce?

Look for certified gluten-free brands or make your own using tomato paste, vinegar, molasses, and spices. Avoid sauces containing malt vinegar or wheat-based thickeners.