BBQ Chicken Bowl
A balanced and satisfying meal-in-a-bowl featuring marinated grilled chicken, seasoned rice with black beans, and a colorful medley of grilled vegetables. Finished with a tangy homemade BBQ ranch sauce and optional avocado and cilantro, this dish delivers bold flavor and wholesome nutrition.
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Servings: 5
Ingredients
Chicken and Vegetables
- 1 red bell pepper washed, seeded, and sliced
- 3 ears of corn grilled, or 1½ cups cooked corn
- 1 avocado peeled, pitted, and sliced
- Fresh cilantro for garnish (optional)
- 1 zucchini sliced into ¼-inch rounds
- 4 chicken breast halves or 2 large breasts, halved lengthwise
Rice
- 2 tablespoons vegetable or canola oil
- 1½ cups long-grain white rice
- ½ teaspoon ground cumin
- 1 15-ounce can black beans, rinsed and drained
- 3 cups low-sodium chicken broth
- ½ cup chopped onion
BBQ Ranch Sauce
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon honey
- ¼ cup buttermilk
- ½ teaspoon dried parsley flakes
- ¼ teaspoon each salt and pepper or to taste
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup barbecue sauce
- ⅓ cup mayonnaise
- ½ teaspoon dried dill weed
Instructions
For the Rice:
- Warm the oil in a medium saucepan over medium heat. Add the chopped onion and rice, sautéing for 3–5 minutes until the rice turns golden.
- Stir in the cumin, chicken broth, and black beans. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork and set aside.
For the BBQ Ranch Sauce:
- In a mixing bowl, whisk together all the sauce components until smooth. Set aside.
For the Chicken and Vegetables:
- Place the chicken in a shallow dish and coat with ¾ cup of the prepared BBQ Ranch Sauce. Marinate in the refrigerator for a minimum of 20 minutes.
- Using a grill basket or stovetop grill pan, cook the zucchini and bell pepper slices over medium heat until tender and slightly charred. Grill the corn as well, or heat on the stove if using a grill pan.
- Once the vegetables are grilled, transfer the marinated chicken to the grill. Cook over medium heat, flipping once, until the chicken is cooked through. Remove and allow to rest for 5 minutes before slicing.
To Assemble the Bowls:
- Divide the rice among serving bowls. Layer with sliced grilled chicken, zucchini, bell peppers, corn, and avocado.
- Generously drizzle with BBQ Ranch Sauce and garnish with fresh cilantro if desired.
Notes
Instant Pot Variation: Use only 1½ cups of broth. Cook rice on high pressure for 4 minutes, then allow a natural release for 10 minutes. Add rinsed black beans, cover for 5 minutes, then fluff.
Make-Ahead Tip: Marinate the chicken, prepare the BBQ Ranch Sauce, and chop the vegetables in advance. Store each component in the refrigerator to streamline dinner preparation.