BBQ Chicken Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Resting time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
585 kcal
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Course
Main Course
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Cuisine
American
BBQ Chicken Bowl
Description
BBQ Chicken Bowl includes grilled chicken breasts that are marinated in a creamy BBQ Ranch sauce made from barbecue sauce, mayonnaise, buttermilk, yogurt, honey, and dried herbs and spices. The marinated chicken is grilled alongside sliced zucchini, red bell pepper, and corn, contributing smoky and grilled vegetable flavors. The base is a cooked long-grain white rice with onion sautéed until golden, flavored with ground cumin, and combined with black beans for added texture and protein.
The finished bowl offers a combination of smoky grilled chicken, tender grilled vegetables, and citrus-accented rice with beans, garnished with fresh cilantro to enhance the freshness. It works well as a wholesome lunch or dinner bowl, and the spices in the ranch sauce bring a subtle herbaceous lift.
According to the notes, the rice can also be prepared in an Instant Pot with adjusted broth. The components can be prepped ahead, including marinating the chicken and chopping vegetables, which simplifies assembly later. The recipe scales easily for more servings by increasing the marinade and ingredient quantities as needed.
Ingredients
Chicken and Veggies:
- 4 chicken breast or two large breasts, halved, to make 4 thin pieces, halves
- 1 zucchini , washed and sliced into 1/4'' thick rounds
- 1 red bell pepper washed, seeded and sliced
- 3 ears corn , grilled, or substitute 1 1/2 cups cooked corn
- 1 avocado , peeled, seeded and sliced
- cilantro for garnish, if desired, fresh
Rice:
- 2 Tablespoons neutral cooking oil vegetable or canola oil, generic cooking oil
- 1/2 cup onion , chopped
- 1 1/2 cups long-grain white rice
- 1/2 teaspoon cumin ground
- 3 cups chicken broth low-sodium
- 15 ounce can black beans , drained and rinsed
BBQ Ranch Sauce:
- 1 cup barbecue sauce
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup yogurt or sour cream, plain, Greek
- 1 Tablespoon honey
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon each salt or more to taste
- 1/4 teaspoon each black pepper or more to taste
Instructions
For the Rice:
- Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown.
- Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
- Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.
For Homemade BBQ Ranch Sauce:
- Combine all sauce ingredients and mix well in a bowl.
For the Chicken and Veggies:
- Meanwhile, place chicken in a shallow dish and baste with 3/4 cup BBQ Ranch Dressing. Refrigerate for at least 20 minutes.
- To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill or on the grill pan on the stove.
- After the veggies are cooked, add the marinated chicken to the grill over medium heat.
- Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
- Spoon cooked rice into bowls.
- Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado.
- Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.
- You might also like these Honey Lime Chipotle Chicken Fajita Bowls!
Notes
- You can prepare the rice in an Instant Pot by reducing the chicken broth to 1.5 cups, cooking on high pressure for 4 minutes, then natural releasing for 10 minutes before adding rinsed black beans to warm.
- These bowls are easy to prep ahead by marinating the chicken, making the BBQ ranch sauce, and chopping the veggies, then refrigerating until ready to cook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 52mg | 17% |
| Sodium | 1012mg | 42% |
| Potassium | 1112mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 23g | 46% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 39mg | 43% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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