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BBQ Chicken and Veggie Protein Bowls Recipe

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★★★★★

4.6 from 94 reviews

These BBQ Protein Bowls combine tender, spice-rubbed chicken with smoky barbecue sauce, hearty brown rice, tangy coleslaw, black beans, sweet corn, and crunchy pickles for a balanced and flavorful meal perfect for lunch or dinner.

Ingredients

Scale

Grains and Spices

  • 1 cup uncooked brown rice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/4 teaspoons kosher salt, divided, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, divided, plus more to taste

Protein and Cooking Fat

  • 1 tablespoon extra-virgin olive oil
  • 2 (6- to 8-ounce) boneless, skinless chicken breasts

Coleslaw

  • 3 cups shredded red cabbage (about 6 ounces)
  • 3/4 cup shredded carrots
  • 1/3 cup plain whole milk Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons granulated sugar

Additional Mix-ins and Toppings

  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1/2 cup store-bought or homemade BBQ sauce, plus more for serving
  • 1 cup fresh or thawed frozen corn
  • 1/2 cup dill pickle chips
  • Thinly sliced scallions, for serving

Instructions

  1. Cook Rice: Prepare the brown rice according to the package instructions until tender and set aside to keep warm.
  2. Season and Cook Chicken: In a small bowl, mix garlic powder, onion powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat olive oil in a large skillet over medium heat. Season the chicken breasts evenly with the spice blend. Cook the chicken, turning occasionally, until golden brown and the internal temperature reaches 165°F (about 7 minutes per side). Transfer the cooked chicken to a cutting board and remove the skillet from heat.
  3. Make Coleslaw: In a large bowl, combine shredded red cabbage and carrots. In a separate medium bowl, whisk together Greek yogurt, apple cider vinegar, Dijon mustard, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pour the dressing over the cabbage mixture and toss well to combine.
  4. Prepare Chicken and Beans in BBQ Sauce: Cut the cooked chicken into bite-sized pieces. Return the skillet to medium-low heat and add the chicken pieces, drained black beans, and 1/2 cup BBQ sauce. Simmer gently, stirring occasionally to coat the chicken, until the sauce thickens slightly, about 2 to 3 minutes. Season with additional salt and pepper to taste.
  5. Assemble Bowls: Divide the cooked brown rice among serving bowls. Top each with the BBQ chicken and bean mixture, coleslaw, corn, and dill pickle chips. Drizzle with additional BBQ sauce as desired and garnish with thinly sliced scallions. Serve immediately.

Notes

  • For extra smoky flavor, use a BBQ sauce with a smoky profile or add a dash of smoked paprika to the spice blend.
  • If desired, substitute chicken breasts with boneless skinless thighs for juicier meat.
  • Warm the corn before serving if using frozen for best texture and flavor.
  • Leftover bowls can be stored covered in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken.

Keywords: BBQ chicken bowl, protein bowl, healthy dinner, brown rice bowl, barbecue chicken recipe, easy weeknight dinner

Find it online: https://kitchenbyclara.com/bbq-chicken-and-veggie-protein-bowls-recipe/