0 from 249 votes
BBQ Chicken Bowl
This BBQ Chicken Bowl recipe is a complete meal with rice, beans, grilled chicken, grilled zucchini, bell peppers, and corn. It is healthy, easy to make ahead, and topped with the best homemade BBQ ranch sauce.
Prep Time
15 mins
Cook Time
15 mins
Resting time
10 mins
Total Time
50 mins
Servings: 6
Calories: 585 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Chicken and Veggies:
- 4 chicken breast halves , or two large breasts, halved, to make 4 thin pieces
- 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
- fresh cilantro for garnish, if desired
Rice:
- 2 Tablespoons oil , vegetable or canola oil
- 1/2 cup onion , chopped
- 1 1/2 cups long-grain white rice
- 1/2 teaspoon ground cumin
- 3 cups low-sodium chicken broth
- 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 plain greek yogurt , or sour cream
- 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 and 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.
Cup of Yum
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
- Instant Pot Rice: Reduce broth to 1.5 cups. Cook on high pressure for 4 minutes. Natural release 10 minutes. Open lid and pour rinsed black beans on top. Cover with lid and allow to warm for 5 minutes before fluffing rice with a fork.
- Make Ahead Instructions: These chicken bowls are easy to prep ahead! Just toss the marinade on the chicken, make the sauce, and chop the veggies. Keep everything in the fridge. Dinner will be a breeze!
Nutrition Information
Calories
585kcal
(29%)
Carbohydrates
81g
(27%)
Protein
29g
(58%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
52mg
(17%)
Sodium
1012mg
(42%)
Potassium
1112mg
(32%)
Fiber
9g
(36%)
Sugar
23g
(46%)
Vitamin A
902IU
(18%)
Vitamin C
39mg
(43%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 585
% 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.