BBQ Chicken Bowl (Printable View)

Juicy BBQ chicken over fluffy rice with crisp coleslaw and roasted vegetables for a satisfying meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1 cup BBQ sauce
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Rice

06 - 1 1/2 cups long grain white rice
07 - 3 cups water
08 - 1/2 teaspoon salt

→ Coleslaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 cup grated carrot
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste

→ Roasted Vegetables

16 - 1 red bell pepper, sliced
17 - 1 zucchini, sliced
18 - 1 red onion, cut into wedges
19 - 1 cup broccoli florets
20 - 2 tablespoons olive oil
21 - 1/2 teaspoon paprika
22 - Salt and pepper to taste

# How To Make It:

01 - Set oven to 425°F.
02 - Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
03 - 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.
04 - 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.
05 - 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). Brush generously with BBQ sauce and cook for 1-2 minutes more per side, allowing sauce to caramelize. Remove from heat and slice.
06 - Divide rice among four bowls. Top with sliced BBQ chicken, roasted vegetables, and coleslaw. Drizzle with additional BBQ sauce if desired.

# Expert Advice:

01 -
  • It's a complete meal in one bowl: rice, protein, vegetables, and coleslaw all come together without needing side dishes.
  • Everyone can customize it: your kids might want less coleslaw, your partner might skip the veggies, and you get exactly what you want.
  • Faster than takeout: from start to finish in under an hour, with most of it happening simultaneously so you're not hovering over the stove.
02 -
  • Don't skip patting the chicken dry: moisture is the enemy of a good crust, and a proper sear means the chicken stays moist inside while developing flavor on the outside.
  • Timing is everything: start the rice first so it's ready when you are, then get the vegetables roasting while the rice simmers, so by the time you're cooking chicken, everything else is nearly done.
  • The coleslaw is best when it sits: make it first if you can so the vinegar and honey have time to soften the cabbage and create actual flavor instead of tasting like raw vegetables with mayo.
03 -
  • Season the chicken before searing, not after: salt penetrates the meat when you have time, creating more flavorful depth than sprinkling it at the end.
  • Keep your coleslaw separate until serving: mixing it into the warm rice will make it wilt and turn the entire bowl mushy within minutes of assembly.
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